Shove it on a tray and in the oven it goes! If your all about this kinda cooking give this recipe a whirl! Its quick, simple n delish.
Here’s the low down.. Morroccan spiced roasted veg & falafels drizzled with a lemon and garlic tahini dressing, toasted pine nuts and pomegranate seeds.
Perf served with quinoa, flatbreads or salad leaves. Add new potatoes/sweet potato onto the tray for a complete meal!
This is how we doooo 👇🏻
MOROCCAN FALAFEL 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.
