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Mediterranean falafel bake
Serves: 4
Prep time: 10 mins Total time: 
Recipe photograph by Martin Poole
Mediterranean falafel bake
Made from chickpeas, falafel are a good source of plant-based protein and are high in fibre, too. Scatter this traybake with crumbled feta or grated halloumi, if you like
Serves: 4
Prep time: 10 mins Total time:
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Nutritional information (per serving)
Calories
482Kcal
Fat
23gr
Saturates
3gr
Carbs
49gr
Sugars
22gr
Fibre
13gr
Protein
12gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 400g packs ready-to-roast Mediterranean style vegetables
- 500g passata (ideally with added basil)
- 1 tsp mixed dried herbs
- 1 tsp caster sugar
- 60g sundried tomatoes, snipped
- 2 x 200g packs falafel
- chopped parsley or basil to serve
Step by step
- Put a large baking dish (about 20 x 30cm base) in the oven and preheat the oven to 240°C, fan 220°C, gas 9.
- Tip the roasting veg into the hot baking dish, snipping up any particularly large pieces, then cook for 15 minutes, stirring half way, until starting to colour at the edges.
- Meanwhile, combine the passata, dried herbs, sugar, sundried tomatoes and some seasoning. Pour over the vegetables, stir together then nestle the falafel into the sauce. Cover with foil (remembering that the dish will be hot) and return to the oven for 15 minutes or until piping hot. Scatter with the herbs before serving.