The Ultimate Veggie Mezze Platter

Preheat the oven to 200°C (390°F).
Toss the baby carrots, baby zucchini, and mini red capsicums with olive oil, salt, pepper, and paprika (if using).
Roast them in the preheated oven for 25-30 minutes or until they're tender and slightly caramelized.
Set them aside.

In a food processor, combine the drained and rinsed chickpeas, tahini, peeled garlic clove, lemon juice, cumin powder, and a pinch of salt and pepper.
Process until smooth and creamy.
Adjust seasoning to taste.

Cook or reheat the gluten-free falafels according to the package instructions.
Slice the eggplant and zucchini into rounds, drizzle with olive oil, season with salt, pepper, and your choice of dried herbs.
Grill or roast them until they're tender and have grill marks.
Arrange the roasted vegetables, falafels, olives, unsweetened coconut yogurt, avocado slices, sweet cherry tomatoes, and flaxseed crackers on a large serving platter.
Line the platter with lettuce leaves for a fresh touch.
Serve the hummus in a small bowl alongside the platter.