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Carrot, Chickpea and Falafel Tray Bake

Name: Carrot, Chickpea and Falafel Tray Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 x 400g tins chickpeas, drained and rinsed; 750 g mixed carrots, we used heritage; 2 tbsp. olive oil; 2 tbsp. dukkah spice mix, plus extra to serve (optional); 2 garlic cloves, finely chopped; 8 ready-made falafels; 100 g baby spinach; small handful of fresh mint or coriander leaves; finely grated zest and juice 1 lemon; 2 tbsp. tahini paste; 150 g pot natural yogurt

Roasting the chickpeas and carrots adds a crunchy sweetness to this tray bake recipe.

By The Good Housekeeping Cookery TeamUpdated: 11 June 2024

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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.

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.

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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
750 g
mixed carrots, we used heritage
2 Tbsp.
olive oil
2 Tbsp.
dukkah spice mix, plus extra to serve (optional)
2
garlic cloves, finely chopped
8
ready-made falafels
100 g
baby spinach
small handful of fresh mint or coriander leaves
finely grated zest and juice 1 lemon
2 Tbsp.
tahini paste
150 g
pot natural yogurt

Directions

1. 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.
2. 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.
3. 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.
4. 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.