All-in-one falafel bake with zhoug sauce
Herby zhoug paste adds a kick to this throw-it-together, veg-packed dinner.
- CourseMain meal
- Prepare5 mins
- Cook35 mins
- Total time40 mins
- 350g Cooks' Ingredients Sweet Potato & Butternut Squash
- 2 medium red onions, cut into wedges
- 1½ 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
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.
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.
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.
Toss through veg before roasting or combine with a little oil to marinate meat or fish.
Typical values per serving when made using specific products in recipe