Baked falafel in tomato sauce

Baked falafel in tomato sauce

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.

Baked falafel in tomato sauce

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 12-15 min

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.

Nutrition: per serving

Calories
260kcals
Fat
13g (1.4g saturated)
Protein
7.3g
Carbohydrates
24g(14.1g sugars)
Fibre
8.5g
Salt
0.7g

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

  1. Tip the falafel mix into a mixing bowl with 170ml cold water and the chopped parsley, stir well, then set aside until needed.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nutrition: per serving
Calories
260kcals
Fat
13g (1.4g saturated)
Protein
7.3g
Carbohydrates
24g(14.1g sugars)
Fibre
8.5g
Salt
0.7g

delicious. tips

  1. Make a double batch of the sauce and freeze half in an airtight container for up to 3 months. Defrost in the fridge to make this again or stir into pasta instead.
    If your tahini is too thick to drizzle, loosen it by whisking in a tiny splash of hot water.

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