This vegetarian tray bake recipe takes just 10 minutes of prep time, take a shortcut and use ready made falafel.
The recipe uses dukkah spice - a mix of ground hazelnuts, fennel, coriander, sesame and cumin seeds and is available from most supermarkets.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
485
Ingredients
2
x 400g tins chickpeas, drained and rinsed
750g
mixed carrots, we used heritage
2Tbsp.
olive oil
2Tbsp.
dukkah spice mix, plus extra to serve (optional)
2
garlic cloves, finely chopped
8
ready-made falafels
100g
baby spinach
small handful of fresh mint or coriander leaves
finely grated zest and juice 1 lemon
2Tbsp.
tahini paste
150g
pot natural yogurt
Directions
Step 1
Preheat the oven to 220°C (200°C fan) mark 7. Tip the chickpeas into a large roasting tin. Peel and cut the carrots lengthways, then add to the tin. Drizzle with the olive oil and toss to coat everything well. Lightly crush the dukkah spice mix in a pestle and mortar and sprinkle over the chickpeas and carrots, along with ¾ of the garlic; toss to coat. Season well.
Step 2
Roast in the oven for about 30min until the carrots are just tender. Meanwhile, to make the tahini sauce, put half of the lemon zest and juice into a small bowl, add the tahini, remaining garlic and yogurt, and then stir to combine, adding a little cold water to thin down, if necessary – about 2tbsp. Season to taste and set aside.
Step 3
After 30min, check the carrots are tender and the chickpeas are beginning to turn crispy. Remove the tin from the oven and arrange the falafels on top, return the tin to the oven for 10-15min to heat through.
Step 4
Remove tin from the oven, add the remaining lemon zest and juice, spinach leaves and half
of the mint or coriander; toss to wilt. Serve with the tahini sauce and sprinkle with remaining herbs, adding a pinch of extra dukkah to the sauce, if you like.
GH TIP: Box up any leftovers for an easy take-to-work lunch.
If you like a little heat, use chilli-infused olive oil, and finally, serve with the tahini sauce and sprinkle with remaining herbs, adding a pinch of extra dukkah to the sauce, if you like.
For more traybake recipe inspo, we have a whole gallery filled with over 50 options to try now.
Per Serving:
Calories: 485
Fibre: 21 g
Total carbs: 48 g
Sugars: 21 g
Total fat: 20 g
Saturated fat: 3 g
Protein: 18 g
The best tray-bake trays as recommended by the GHI
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
