Easy falafel tray bake


Recipe may contain tree nuts, milk, sesame and lactose.

When we say this is an easy dinner, we mean all you have to do is throw all the ingredients on a tray and bake. Voilà!

11 Ingredients

  • 1 bunch baby carrots, trimmed, halved

  • 1 red onion, cut into wedges

  • 2 mixed capsicums, deseeded, thickly sliced

  • 2 tbsp extra virgin olive oil

  • 200g baby truss tomatoes

  • 1 tbsp dukkah

  • 390g packet falafel

  • 1/2 cup fresh mint leaves
  • tahini yoghurt

  • 90g (1/3 cup) Greek style yoghurt

  • 3 tsp fresh lemon juice

  • 2 tsp hulled tahini

3 Method Steps

  • Step 1

    Preheat oven to 210C/190C fan forced. Line a large baking tray with baking paper. Place carrots

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    (1 bunch baby carrots, trimmed, halved), onion (1 red onion, cut into wedges) and capsicum (2 mixed capsicums, deseeded, thickly sliced) on prepared tray. Drizzle with oil (2 tbsp extra virgin olive oil). Season. Roast for 20 minutes. Add the tomatoes (200g baby truss tomatoes). Roast for a further 15 minutes or until vegetables are golden and tender.

  • Step 2

    Meanwhile, combine the yoghurt (90g (1/3 cup) Greek style yoghurt), juice (3 tsp fresh lemon juice) and tahini (2 tsp hulled tahini) in a small bowl. Season.

  • Step 3

    Sprinkle the vegetables with dukkah (1 tbsp dukkah) and top with falafel (390g packet falafel). Roast for a further 8-10 minutes or until warmed through. Sprinkle with mint leaves (1/2 cup fresh mint leaves) and serve with tahini yoghurt.

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Recipe Notes

To make this dinner vegan, replace the Greek yoghurt with plain coconut yoghurt and increase the tahini and lemon to 3 tsp each (be sure to check falafel are vegan).

Nutritional Information

Per serving

  • 443

  • 1854 kj

  • 30.8g

  • 4.2g

  • 19.2g

  • 11g

  • 25.8g

All quantities above are averages

Image by Guy Bailey

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