We’ve jazzed up the humble falafel by adding some spices and beetroot to give it a brand new twist. Served with lemony, roasted vegetables, this super simple traybake is low on calories, but still really satisfying. We’ve used a mixture of normal and rainbow heritage carrots in this recipe, but you can use whichever you prefer.
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Lightly chargrilling lemon halves for squeezing over the baked falafel adds a zingy touch.
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