Roasted vegetable & falafel bake

I am a big fan of falafel, but the ready-made ones you can buy in the supermarket tend to be really dry. While I don’t have time to make my own, I’ve found a simple and delicious way to liven up shop-brought ones. It’s a really easy, hands-off recipe that you can pop in the oven to cook while you work. It’s perfect if you’re vegan, or taking part in Veganuary.

This is a favourite with the kids, too, and as they are pretty keen on their meat, it’s handy that they think that the falafels are some crazy type of meatballs!

Make in around 45 minutes (5 minutes prep, 40 minutes cooking)
Serves 3-4

  • Vegan
  • Dairy-free
  • Child-friendly


  • 2 red onions, cut into wedges
  • 3 peppers, cut into large chunks
  • 100g olives
  • 300g falafel
  • 400g passata
  • 1 tbsp chopped parsley
  • couscous, cooked to pack instructions to serve


  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Put the onion and peppers in a roasting tray or ovenproof casserole dish and roast for 20 minutes.
  2. Add the olives, falafel and passata to the onions and peppers and return to the oven for 20 minutes or until bubbling.
  3. Sprinkle with chopped parsley and serve with couscous.


You could always go a little renegade and pop some sliced halloumi on top towards the end of the cooking time…

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Roasted vegetable and falafel bake



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