Preheat the oven to 200°C.
Pat the soya beans dry and blend them into a rough paste using a food processor.
Mix the soybean paste with onion, garlic, coriander, ras-el-hanout, egg, sesame seeds, and breadcrumbs.
Shape the mixture into small balls and place them on a baking tray.
Spray the balls with oil and bake for 20 minutes until golden.
Arrange vegetables on another tray, spray with oil, sprinkle with paprika, and roast for 20 minutes.
Mix cucumber, garlic, yoghurt, lemon juice, and mint to create the dip.
Drizzle the roasted vegetables with sherry vinegar and mix in the torn coriander.
Serve the falafels and vegetables with the yoghurt dip and lemon wedges.