When you're not quite sure what to cook this week, keep this speedy falafel and tabboulehtraybake recipe in mind.
It makes a healthy midweek meal option and we've used shop-bought falafels to save time and effort.
The crispy pitta bread strips are a non-negotiable and add a lovely crunch to this dish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
442
Ingredients
3
mixed coloured peppers, deseeded and finely sliced
4tsp.
olive oil
1/2Tbsp.
za’atar
1/2Tbsp.
sumac
2
pitta breads, cut into 1cm strips
8
falafel, we used Cauldron
For the tabbouleh
150g
bulgur wheat
200g
cherry tomatoes, quartered
1
red onion, finely chopped
Juice of 1lemon
30g
mint, leaves picked and roughly chopped
30g
parsley, roughly chopped
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Cook the bulgur wheat in a pan of salted boiling water according to pack instructions. Drain well and empty into a medium bowl.
Step 2Put the peppers into a medium roasting tin, drizzle over 1tsp oil and season. Mix and roast for 10min.
Step 3Meanwhile, in a medium bowl mix remaining 1tbsp oil with the za’atar, sumac and some seasoning. Add pitta breads strips and mix to coat. Arrange the strips on a baking tray in a single later and cook alongside the peppers for 10min, until golden and crisp.
Step 4Add the tomatoes, onion, lemon juice and some seasoning to the bulgur wheat. Mix to combine. After the peppers have roasted for 10min, add the bulgur wheat mixture to the roasting tin, mix to combine and sit the falafel on top. Return to the oven for 5min to heat through.
Step 5Remove roasting tin from the oven and mix through the herbs. Divide between 4 bowls and top with the crispy pitta strips. Serve with hummus, if you like.
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”!).
