Falafel with avocado, roasted vegetables and tahini dressing
Serves: 2
Total time: 
Recipe photograph by Toby Scott.
Falafel with avocado, roasted vegetables and tahini dressing
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
570Kcal
Fat
38gr
Saturates
6gr
Carbs
40gr
Sugars
17gr
Fibre
15gr
Protein
13gr
Salt
0.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 medium peppers
- 1 courgette
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 x 180g pack Cauldron Moroccan Falafel Bites
- 1 ripe avocado
- juice of 1 lemon
- 1½ tbsp tahini
- 2 tbsp low-fat natural yogurt
- a pinch of sugar
- ¼ tsp sweet smoked paprika, plus extra to serve
- a handful of small mint leaves
- 1 x 70g pack lamb’s lettuce and ruby chard (or similar)
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Deseed and cut the peppers and courgette into bite-sized chunks. Put into a roasting dish and toss with the garlic and olive oil; season. Roast for 10 minutes until just tender, then add the falafel and return to the oven for 6 minutes.
- Meanwhile, halve, stone, peel, and slice the avocado. Toss with a little of the lemon juice. Whisk the tahini with the remaining lemon juice, yogurt, sugar and paprika; season. Add a little water to thin down if needed.
-
When the vegetables and falafel are ready, toss with the avocado and most of the mint. Arrange the salad leaves on a platter; top with the veg and falafel. Drizzle with the tahini dressing; scatter with mint and a pinch of paprika.TipMake it meaty – swap the falafel for a pack of lamb meatballs; bake in the oven for 15-20 minutes until cooked through.
