About the Recipe
Hearty, warm, and full of contrast. Roasted vegetables bring depth, the chickpeas add substance, and the herbs lift everything with a fresh, green finish.
Ingredients
2 cups (400 g) broccoli, cut into florets
1 red onion, cut into wedges
1 lb (450 g) beets, peeled and cut into chunks
1 can (15 oz / 450 g) chickpeas, drained and rinsed
olive oil
salt
black pepper
8–10 falafel (store-bought or homemade)
herb topping
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped
olive oil
salt
Preparation
roast the vegetables
Preheat the oven to 400°F (200°C). Toss the broccoli, red onion, and beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized
warm the chickpeas
Add the chickpeas to the tray for the last 10 minutes so they warm through and pick up some color
prepare the falafel
Cook the falafel according to package instructions or pan-fry until crisp and heated through
make the herb topping
Mix the mint and parsley with a drizzle of olive oil and a pinch of salt
assemble
Arrange the roasted vegetables, chickpeas, and falafel on plates. Spoon over the herb topping and finish with an extra drizzle of olive oil
serve
Serve warm, with the herbs bright and fresh against the roasted depth