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MOROCCAN FALAFEL TRAY BAKE

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Salad, Side Dish
Keyword: easy, food prep, moroccan, quick, tray bake
Servings: 2 to 3

Ingredients

Veggies

  • Half a butternut squash, cubed
  • 2 red peppers, chopped
  • 2 red onions, sliced into wedges
  • Handful of tender baby carrots
  • 2 handfuls Kale
  • 1 tbsp ras el hanout spice
  • 4 tbsp rapeseed oil

Dressing

  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1/2 tbsp maple syrup
  • 1/2 small garlic clove, minced
  • 2-4 tbsp almond milk to thin
  • Himalayan salt

The rest

  • 6-8 falafels
  • Toasted pinenuts
  • Pomegranate seeds

To serve

  • Quinoa, flatbreads or salad leaves

Instructions

  • Preheat oven to 200c.
  • Bung all veg apart from kale onto a large baking tray. Opt for 2 trays if it's a tight squeeze- You don't want the veg to overlap each other otherwise it'll steam them.
  • Mix oil and the spice together. Pour over veg and mix to coat.
  • Whack in the oven for 35-45 mins.
  • Add falafels to tray for the amount of time stated on the packet.
  • Mix together 1/2 tsp spice + 2 tsp oil + kale. Add to tray 10 mins before the end.
  • Whisk dressing ingredients together and drizzle over tray. Top with pinenuts + pomegranate.

Notes

Keeps in the fridge for up to 3 days.