Falafel tagine
Serves: 2 generously
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Falafel tagine
This shortcut Moroccan-inspired tagine uses ready-made falafel for a hearty vegan dinner in under 30 minutes
Serves: 2 generously
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
599Kcal
Fat
14gr
Saturates
2gr
Carbs
86gr
Sugars
21gr
Fibre
18gr
Protein
25gr
Salt
0.9gr
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
- 2 tsp olive oil
- 1 red onion, sliced
- 1 yellow or orange pepper, sliced
- 1 tbsp harissa spices blend
- 1 x 400g tin chopped tomatoes
- 350ml vegetable stock
- 1 x 215g tin chickpeas, rinsed and drained
- 25g dried apricots, roughly chopped
- 8 Moroccan-spiced falafels* (we used Cauldron)
- 75g dried couscous
Step by step
- Heat the olive oil in a large pan and fry the onion and pepper over a medium-low heat for 8-10 minutes, until softened. Add the harissa spices and cook for a further 2 minutes, stirring.
- Tip in the tinned tomatoes and pour over 150ml of the veg stock. Stir in the chickpeas, apricots and falafels. Simmer for 8-10 minutes until the sauce is thickened slightly.
- Meanwhile, add the remaining 200ml stock to a small pan and bring to the boil. Remove from the heat and stir in the couscous. Cover and leave to stand for 5-10 minutes until the stock has been absorbed.
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Fluff up the couscous with a fork and serve with the tagine.
*Check your falafels are vegan, if required.
