Falafel and Tabbouleh Traybake

Name: Falafel and Tabbouleh Traybake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 mixed coloured peppers, deseeded and finely sliced; 4 tsp. olive oil; 1/2 tbsp. za’atar; 1/2 tbsp. sumac; 2 pitta breads, cut into 1cm strips; 8 falafel, we used Cauldron; 150 g bulgur wheat; 200 g cherry tomatoes, quartered; 1 red onion, finely chopped; Juice of 1lemon; 30 g mint, leaves picked and roughly chopped; 30 g parsley, roughly chopped

Spiced pitta bread strips add crunch to this healthy traybake. We’ve used shop-bought falafels to make this midweek meal extra speedy.

By The Good Housekeeping Cookery TeamUpdated: 11 June 2024

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preview for Falafel and Tabbouleh Traybake

When you're not quite sure what to cook this week, keep this speedy falafel and tabbouleh traybake 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
4 tsp.
olive oil
1/2 Tbsp.
za’atar
1/2 Tbsp.
sumac
2
pitta breads, cut into 1cm strips
8
falafel, we used Cauldron

For the tabbouleh

150 g
bulgur wheat
200 g
cherry tomatoes, quartered
1
red onion, finely chopped
Juice of 1lemon
30 g
mint, leaves picked and roughly chopped
30 g
parsley, roughly chopped

Directions

1. 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.
2. Step 2Put the peppers into a medium roasting tin, drizzle over 1tsp oil and season. Mix and roast for 10min.
3. 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.
4. 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.
5. 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.