All-in-one falafel bake with zhoug sauce

All-in-one falafel bake with zhoug sauce

Herby zhoug paste adds a kick to this throw-it-together, veg-packed dinner.

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VeganVegetarianHealthyHigh fibre3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

Ingredients

  • 350g Cooks' Ingredients Sweet Potato & Butternut Squash
  • 2 medium red onions, cut into wedges
  • tbsp olive oil
  • 1 tsp ground cumin
  • 400g can Essential Chickpeas, drained and rinsed
  • 4 tsp Cooks' Ingredients Zhoug
  • 75g essential kale
  • 200g pack Cauldron Middle Eastern Falafels
  • 100g non-dairy plain unsweetened yogurt alternative

Method

  1. Put a large baking tray in the oven and heat to 200ºC, gas mark 6. In a large bowl, toss the sweet potato and butternut squash and the onion wedges with 1 tbsp olive oil and the ground cumin; season. Spread out on the hot baking tray an roast for 15 minutes.

  2. In the same bowl, coat the chickpeas in 1 tsp zhoug and a pinch of salt. Stir the roasted vegetables and add the chickpeas to the tray. Roast for 10 minutes. Meanwhile, put the kale in the bowl with the remaining ½ tbsp oil and season. Scrunch the kale to thoroughly coat in the oil. Nestle the kale and falafels into the tray. Roast for a final 7 - 10 minutes, until the kale is crisp and the falafels are piping hot.

  3. Swirl the remaining 3 tsp zhoug paste through the yogurt alternative. Divide the contents of the tray between 2 plates and serve with the zhoug sauce.

Cook’s tip

Leftovers:

Toss through veg before roasting or combine with a little oil to marinate meat or fish. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,763kJ/ 661kcals

Fat

26g

Saturated Fat

3.5g

Carbohydrates

68g

Sugars

24g

Fibre

28g

Protein

24g

Salt

2g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating