A seriously simple supper with the warming spices and comforting aromas of the Eastern Mediterranean. Give this baked falafel dish a go for a vegan take on shakshuka.
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Ingredients
- 150g pack falafel mix (we used Al’fez from Waitrose, but Sainsbury’s sells a similar one)
- Small handful fresh flatleaf parsley, finely chopped
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 yellow pepper, chopped
- 1 tbsp harissa paste
- 50g dried apricots, chopped
- 400g tin cherry tomatoes
- 200ml vegetable stock, hot
- 60g baby leaf spinach
- 2-3 tbsp tahini
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Method
- Tip the falafel mix into a mixing bowl with 170ml cold water and the chopped parsley, stir well, then set aside until needed.
- Meanwhile, heat the oil in a shallow casserole with a lid, then gently fry the onion for 10 minutes to soften. Add the chopped pepper and fry for 5 minutes more. Heat the oven to 200°C/180°C fan/gas 6.
- Stir the harissa and apricots into the casserole, cook for 2 minutes, then add the cherry tomatoes. Rinse the tomato tin with a splash of cold water and stir this in along with the hot vegetable stock and a little salt and pepper. Bring to a simmer.
- Divide the falafel mix into 8 equal portions then, with wet hands, shape into rough balls. Add to the simmering tomato sauce, then transfer the casserole to the oven and bake for 10-12 minutes.
- Remove the casserole, scatter over the spinach, then cover with the lid and return to the oven for 2-3 minutes to wilt the spinach. Remove the casserole from the oven, then serve drizzled with the tahini (see tips) alongside warm flatbreads or sweet potato wedges.
Nutrition
- 260kcals Calories
- 13g (1.4g saturated) Fat
- 7.3g Protein
- 24g(14.1g sugars) Carbs
- 8.5g Fibre
- 0.7g Salt
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Reviews
Excellent recipe! Used the falafel brand mentioned and had great results. Will be making again!
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