• Preheat oven to 220°C/200°C fan-forced. • Finely grate half the carrot and cut the remaining carrot into bite-sized chunks. • Place chopped carrot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly. • Roast until tender, 20-25 minutes.

• Meanwhile, combine shredded cabbage mix, a drizzle of white wine vinegar and a good pinch of sugar and salt in a medium bowl. Set aside. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 2-5 minutes. Transfer to a bowl.

• In a second medium bowl, combine grated carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.

• When the veggies have 15 minutes remaining, return frying pan to medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). • Transfer falafels to a bowl, then add apricot sauce (see ingredients) and toss falafels to coat. TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

• To the cabbage, add baby spinach leaves and a drizzle of olive oil. Toss to combine.

• Divide roasted veggies, slaw and apricot-glazed falafels between plates. • Dollop with garlic dip and garnish with toasted pine nuts to serve. Enjoy!