Falafel tray bake
Made from chickpeas, falafel is a good source of plant-based protein and is high in fibre too. This vegetarian tray bake is quick to prepare, easy to cook and makes for a highly nutritious dinner.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method:
- Preheat oven to 225°C.
- Place cauliflower, pumpkin and fennel on a large roasting tray.
- Mix with oil and paprika.
- Roast for approximately 30 minutes, mixing once or twice.
- Roll the falafel mixture into balls and place them on top of the roasted vegetables.
- Return to the oven and roast for a further 10 minutes.
- While the falafel and vegetables are roasting, mix the yoghurt, tahini and lemon juice.
- Remove the tray bake from the oven, drizzle with yoghurt and tahini dressing, and sprinkle with chopped parsley.
- Serve warm.
Tips:
- Use potato, kumara or carrot instead of pumpkin and cauliflower
- Use store-bought falafel mixture or try making your own with this great recipe Broad bean falafel
- 4 cupschopped cauliflower, (approx. ½ cauliflower)
- 4 cupschopped pumpkin, (approx. ½ pumpkin)
- 1fennel bulb (or onion), chopped
- 2 tbspoil
- 2 tsppaprika
- 350 gpre-made falafel mixture
- ¼ cupunsweetened yoghurt
- 2 tbsptahini
- 1 tbsplemon juice
- ½ cupchopped parsley
Per serve
- Energy1467kJ
- Total Fat17.0g
- Saturated Fat1.8g
- Total Carbohydrate46.6g
- Sugars12.3g
- Dietary Fibre13.3g
- Protein14.1g
- Sodium235mg
Method:
- Preheat oven to 225°C.
- Place cauliflower, pumpkin and fennel on a large roasting tray.
- Mix with oil and paprika.
- Roast for approximately 30 minutes, mixing once or twice.
- Roll the falafel mixture into balls and place them on top of the roasted vegetables.
- Return to the oven and roast for a further 10 minutes.
- While the falafel and vegetables are roasting, mix the yoghurt, tahini and lemon juice.
- Remove the tray bake from the oven, drizzle with yoghurt and tahini dressing, and sprinkle with chopped parsley.
- Serve warm.
Tips:
- Use potato, kumara or carrot instead of pumpkin and cauliflower
- Use store-bought falafel mixture or try making your own with this great recipe Broad bean falafel
Ingredients
- 4 cupschopped cauliflower, (approx. ½ cauliflower)
- 4 cupschopped pumpkin, (approx. ½ pumpkin)
- 1fennel bulb (or onion), chopped
- 2 tbspoil
- 2 tsppaprika
- 350 gpre-made falafel mixture
- ¼ cupunsweetened yoghurt
- 2 tbsptahini
- 1 tbsplemon juice
- ½ cupchopped parsley
Ingredients
- 4 cupschopped cauliflower, (approx. ½ cauliflower)
- 4 cupschopped pumpkin, (approx. ½ pumpkin)
- 1fennel bulb (or onion), chopped
- 2 tbspoil
- 2 tsppaprika
- 350 gpre-made falafel mixture
- ¼ cupunsweetened yoghurt
- 2 tbsptahini
- 1 tbsplemon juice
- ½ cupchopped parsley
Nutrition Facts
Per serve
- Energy1467kJ
- Total Fat17.0g
- Saturated Fat1.8g
- Total Carbohydrate46.6g
- Sugars12.3g
- Dietary Fibre13.3g
- Protein14.1g
- Sodium235mg
Method:
- Preheat oven to 225°C.
- Place cauliflower, pumpkin and fennel on a large roasting tray.
- Mix with oil and paprika.
- Roast for approximately 30 minutes, mixing once or twice.
- Roll the falafel mixture into balls and place them on top of the roasted vegetables.
- Return to the oven and roast for a further 10 minutes.
- While the falafel and vegetables are roasting, mix the yoghurt, tahini and lemon juice.
- Remove the tray bake from the oven, drizzle with yoghurt and tahini dressing, and sprinkle with chopped parsley.
- Serve warm.
Tips:
- Use potato, kumara or carrot instead of pumpkin and cauliflower
- Use store-bought falafel mixture or try making your own with this great recipe Broad bean falafel
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research