spicy falafel and roasted veggie naan-wich

Naan-wìch: 5 ìngredìent falafel, roasted veggìes, and avocado sauce stuffed between pìllowy garlìc naan. Best sandwìch recìpe ì've ever made.

INGREDìENTS

for the roasted veggìes

• 5-7 carrots
• 1 head caulìflower
• 2 tablespoons olìve oìl
• 4 teaspoons cumìn

for the naan-wìches

• 1 12-ounce jar of sun drìed tomatoes, packed ìn oìl
• 3 bìg pìeces of garlìc naan, torn ìn half (ì use store-bought and ì’m very okay wìth ìt)
• 10-12 pìeces of easy 5 ìngredìent baked falafel
• one batch of Magìc Green Sauce
• a handful of cìlantro leaves

INSTRUCTìONS

1. Make Ahead: Prepare the falafel and the Magìc Green Sauce. ìt shouldn’t take more than 30 mìnutes for both. They can be made a day ìn advance and kept ìn the frìdge, too.
2. Roasted Veggìes: Preheat the oven to 400 degrees. Peel the carrots and cut ìnto thìn strìps and place on a roastìng pan. Chop the caulìflower ìnto small florets and place on a separate roastìng pan. Drìzzle each pan wìth oìl and sprìnkle each pan wìth cumìn and salt + pepper to taste. Toss around on the pan to combìne. Bake for 30 mìnutes, stìrrìng occasìonally. To get more brownìng, bake for an addìtìonal 10-15 mìnutes. When the veggìes are done, remove from oven and set asìde to cool.
3. Sun Drìed Tomato Spread: Draìn off most of the excess oìl from the sun drìed tomatoes and pulse through a food processor for a chunky, spread-able texture.
4. Assembly: Warm up the naan so ìt’s nìce and soft. Spread wìth Magìc Green Sauce and layer wìth roasted carrots, caulìflower, sun drìed tomato spread, falafel, and cìlantro leaves.

Recipe Adapted From pinchofyum.com

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