Ingredients

• 500g/1lb 2oz frozen soya beans
• defrosted
• 1 small red onion
• finely chopped
• 2 garlic cloves
• crushed
• ½ small bunch coriander
• leaves and stalks finely chopped
• 1-2 tsp ras-el-hanout
• to taste
• 1 free-range egg
• beaten
• 2 tbsp toasted sesame seeds
• 2 tbsp dry breadcrumbs
• sea salt and freshly ground black pepper
• to taste
• olive oil cooking spray
• 1 red pepper
• seeds removed
• quartered
• 1 yellow pepper
• seeds removed
• quartered
• 2 courgettes
• cut into long batons
• 1 aubergine
• halved lengthways then sliced into half moons
• 1 tsp sweet smoked paprika
• 1-2 tsp sherry vinegar
• to taste
• ½ small bunch coriander
• torn
• â…“ cucumber
• roughly peeled
• seeds removed
• finely chopped
• 1 small garlic clove
• crushed
• 100g/3½oz fat-free Greek yoghurt
• 1 lemon
• juice of ½
• remainder cut into wedges for serving
• small handful mint
• leaves shredded

Directions

• Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl
• combine with the remaining falafel ingredients (except the olive oil) and season
• to taste.
• Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes
• or until golden-brown.
• For the vegetables
• put the vegetables onto a baking tray. Spray with a little olive oil
• and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes.
• Meanwhile make the dip. Combine the cucumber with the garlic
• yoghurt
• lemon and mint and season to taste.
• Once the vegetables are tender and the falafel golden-brown and crisp on the outside
• remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side.