Falafel, carrot and halloumi traybake
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Burton
Falafel, carrot and halloumi traybake
This colourful Middle Eastern-inspired traybake is topped with golden halloumi ‘croutons’ and a tahini yogurt drizzle for added flavour. Za’atar is a fragrant Middle Eastern spice blend made with sesame seeds, sumac, cumin and herbs. Other spice mixes such as ras el hanout or baharat would also work well here.
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
582Kcal
Fat
27gr
Saturates
9gr
Carbs
44gr
Sugars
12gr
Fibre
14gr
Protein
32gr
Salt
2.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 200g Chantenay carrots
- 2 red onions
- ½ tbsp olive oil, plus 1 tsp
- ½ tbsp za’atar, plus 1 tsp
- 60g fat-free Greek-style natural yogurt
- 1 tbsp tahini, stirred
- ½-1 tbsp lemon juice, to taste
- 100g lighter halloumi
- 1 x 215g tin chickpeas, rinsed and drained
- 1 x 160g pack falafels (we used red pepper falafel)
- a handful of coriander leaves, to garnish
Step by step
- Put a large baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
- Trim then halve the carrots lengthways. Cut the red onions into wedges. Toss both in ½ tablespoon of olive oil with ½ tablespoon za’atar and some seasoning. Spread out on the hot tray and roast for an initial 15 minutes.
- Meanwhile, combine the yogurt, tahini and lemon juice in a small bowl. Season to taste, adding enough water to thin down to a drizzling consistency. Set aside. Dice the halloumi into 2cm ‘croutons’.
- Toss the drained chickpeas with ½ teaspoon of olive oil, 1 teaspoon of za’atar and some seasoning. Add to the oven tray and toss together. Nestle in the falafel and return to the oven for a final 10 minutes.
- While the veg and falafel finish roasting, heat ½ teaspoon olive oil in a frying pan over a medium-high heat. Fry the diced halloumi, turning regularly, until deep golden brown on all sides.
- Remove the traybake from the oven, scatter over the halloumi ‘croutons’ and drizzle with some of the tahini yogurt sauce. Scatter with coriander and serve with the remaining yogurt sauce on the side.
