Golden Roti, Curried Carrot Falafel, and Masala Corn
[Vegan]

For the Curried Carrot Falafel:

1. Chop your carrots into small chunks and boil until soft. Drain, allow to cool, then mash in a large bowl with the chickpeas. Stir through the spices.
2. Heat a skillet over a medium heat and add the coconut oil. Shape into little balls or patties and lightly fry until golden.

For the Corn Masala:

1. Heat a medium pan on medium/high heat with the coconut oil and add corn, onion, chili, ginger and spices. Fry for 7-8 minutes, then add the garlic and garam masala and cook for 5 minutes more, taking care not to let the garlic burn.

For the Golden Roti:

1. Mix cornmeal, flour, salt, turmeric and oil together in a medium sized bowl with your fingers or a fork, until crumbs.
2. Stir through the chili and add the water a little at a time, until a smooth dough is formed. Knead for a minute or two until soft and pliable. Split dough up into golf ball size pieces.
3. Heat a frying pan or skillet to a medium/high heat and brush lightly with a little coconut oil.  Roll out roti into small disks, around 5-millimeters thick. Lightly fry roti for three minutes each, turning half way through cooking.