Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 large red onion, peeled and quartered
- 4 medium carrots, peeled and cut in thick slices
- 2 large capsicums, red, and green, chopped into chunks
- 3tablespoons olive oil
- 1 1/2tablespoons ras el hanout
- 3 cloves garlic, peeled and minced, divided
- 12 falafels, ready made
- 800grams chickpeas, canned
- 100grams spinach
- 1 medium lemon, juiced and zested
- 2tablespoons tahini
- 150grams Greek yoghurt
- 3tablespoons coriander, fresh, chopped
Description
Ready made falafels make this veggie bake and a seriously quick, easy and nutritious dinner.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Place the onions, carrots and capsicums in a large roasting tin with two thirds of the garlic. Pour over the oil and add the ras el hanout, stir to coat the vegetables and chickpeas well.
Step 2 of 4
Roast for 30-35 minutes until the carrots have softened. In a bowl, mix the tahini, yoghurt, garlic and half the lemon juice and zest with the yoghurt, loosen with a tablespoon of water if necessary.
Step 3 of 4
Remove the tray from the oven, stir and top with falafels and bake for 15 minutes until the falafels are crispy. Stir in the spinach and remaining lemon juice and zest.
Step 4 of 4
Top with fresh coriander and serve with a drizzle of tahini yoghurt.
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