Spicy Falafel and Roasted Veggie Naan-wich

We all know how it is after Christmas, too many mince pies, mulled wine, stuffing, the list goes on and that’s just the breakfast menu. We’re feeling the festive season bloat too, so jumping on the ‘New Year, New Me,’ bandwagon, have found a delicious yet nutritious, vitamin packed lunch recipe that will keep you full right up until dinner time, after which you’ll be hitting the gym, obviously.

The ‘Spicy Falafel and Roasted Veggie Naan-wich’ recipe from a Pinch of Yum, is literally a sandwich with Naan for bread, crammed full with mouth watering superfoods and it tastes as good as it sounds.


For the Roast Vegetables:

5-7 carrots

1 head cauliflower

2 tablespoons olive oil

4 teaspoons cumin

For the Naan-wiches:

1 350g jar of sun dried tomatoes, packed in oil

3 big pieces of garlic naan, torn in half

10-12 pieces falafel (shop bought or homemade)

One batch of Magic Green Sauce (recipe below)

A handful of coriander leaves (optional)


Preheat the oven to 200 degrees centigrade.

Prepare the falafel (if making your own) and the Magic Green Sauce (see recipe below). The sauce takes five minutes to make and can be made a day in advance then kept in the fridge.

Peel the carrots and cut into thin strips and place on a roasting pan.

Chop the cauliflower into small florets and place on a separate roasting pan.

Drizzle each pan with oil and sprinkle each pan with cumin and salt and pepper to taste. Toss around on the pan to combine.

Bake for 30 minutes, stirring occasionally. To get more browning, bake for an additional 10-15 minutes.

When the vegetables are done, remove from oven and set aside to cool.

For the spread, drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture.

Warm up the naan so it’s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and coriander leaves.


5 minute magic Green Sauce Recipe


1 avocado

220g packed parsley and cilantro leaves (combined)

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of one lime (or two)

110ml water

110ml olive oil

1 teaspoon salt

100g cup pistachios (you can use any nut you prefer, or none)


Pulse all ingredients – except pistachios – in a food processor until incorporated.

Add pistachios and pulse until mostly smooth (depends on what consistency you want).

Can be served as a dip, spread, or sauce – or add additional water or oil to thin the sauce for use as a dressing or a marinade.