Falafel, mint yogurt and oven-baked vegetables

Ingredients for 3 servings:

• 300 g chickpeas, cooked
• 1 onion(s)
• 4 garlic cloves
• 1 ¾ tsp baking powder
• 3 tsp cumin, ground
• 1 tsp sea salt
• 4 tbsp peanut oil
• 5 tbsp sesame oil
• Oil for frying
• 6 sprigs of mint
• 300 ml coconut yogurt (yogurt alternative)
• 1 lemon(s), juice
• ½ tsp sea salt
• 2 pinch(s) Timutpfeffer, ground örsert
• Pepper, green, ground pepper
• 1 stalk(s) leek
• 1 cauliflower
• 4 medium-sized sweet potatoes
• 4 m.-sized potatoes
• 60 ml olive oil
• 2 tbsp wild garlic, shredded
• 1 tsp pepper, green, ground
• 2 tbsp sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Oven-baked vegetables: Cut the leek into strips and the cauliflower into florets. Peel and dice the potatoes. Arrange the oven-baked vegetables on a baking sheet lined with baking paper or nonstick baking foil. Add the spices and olive oil and mix well. Preheat the oven to 180°C (top/bottom heat) and bake for 45 minutes, stirring occasionally. Falafel: Puree the chickpeas. Dice the onion and chop the garlic. Mix all the falafel ingredients together and form small balls with wet hands. Heat the oil in a pan. Fry the falafel balls until golden brown. This takes 3 to 4 minutes. Mint yogurt: Place all the ingredients in a bowl and mix. Season to taste and adjust the seasoning if desired. Plate everything up and serve. The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/757/dsc00323