An easy Middle Eastern roasted carrot and falafel bake served on a bed of garlicky hummus and topped with a creamy tahini dressing.
Middle Eastern Roasted Carrot and Falafel Bake
I'm increasingly a fan of roasting pan dinners full of veg and pulses like this Middle Eastern roasted carrot and falafel bake.
It's an easy dinner that's all about the flavours and spices you add.
A healthy meal that's packed with vegetables and protein.
Piled on a plate or in a bowl and topped with some crumbled feta (I like dairy-free feta) and a creamy tahini sauce.
So delicious!
This carrots and falafel recipe is so simple to make.
If you want to try some more simple roasting pan dinners after you try this one, try this Lebanese Cauliflower and Potato Bake or these Fajita Loaded Dirty Fries.
Why are roasting tin dinners are so good?
I'm a big fan of making dinner in a roasting tin, so let me convince you too.
- It's all cooked in one roasting tin, baking tray or sheet pans.
- Less washing up.
- The oven does all the work.
- You can cook these in the air fryer too.
- A good way to get lots of vegetables in your meal.
- The vegetables take on that lovely charred flavour.
- You can easily add protein by adding lentils, peas or beans.
- Falafel or tofu can add even more protein.
- You can change up the herbs and spices.
- There's no need to cook extra veg as it's in the bake already.
- This delicious recipe is an easy way to make a healthy dinner.
- Leftovers can be served in pitta bread or wrap with salad for lunch.
Middle Eastern flavours
Harissa
Za'atar
Tahini
Enhance shop-bought hummus
Flavours to add to hummus to boost the taste.
- Lemon juice
- Lime juice and chilli flakes
- Pesto
- Red pepper paste
- Miso
- Sriracha
- Frozen peas and mint
What you need to make harissa roasted carrot & falafel bake
- Carrots
- Red onions
- Chickpeas - canned or freshly soaked and cooked
- Falafel - shop-bought or homemade
- Hummus - shop-bought or homemade
- Feta - I use dairy-free Greek cheese
- Olive oil - I used a mild olive oil for roasting and the dressing and used extra virgin olive oil to perk up the hummus, but you can just use your regular olive oil or rapeseed oil
- Harissa
- Za'atar - spice blend or make homemade za'atar
- Lemon juice
- Tahini
- Mayo - I use vegan mayo
- Maple syrup
- Parsley - dried or fresh
- Coriander (cilantro) - fresh for serving, but switch it with fresh parsley or mint if you don't like coriander
- Salt & black pepper
How to serve this Levantine sheet pan dinner
What to do with leftovers
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How to make Middle Eastern Harissa Roasted Carrot & Falafel Bake
A step-by-step photo guide followed by a full printable recipe.
Step 1
- Preheat the oven.
- Toss the red onion in the seasoning and add to a large roasting tin (sheet pan or baking sheet).
- Next, toss the carrots in the marinade and mix well.
Step 2
- Drain the chickpeas and add them to a bowl with the flavourings, a little oil, salt and pepper.
- Mix well to coat and add to your large roasting tin (or two) part way through the roasting time (see the recipe card below for full times and temperatures).
- Then add the falafel and carry on cooking.
Step 3
- While the vegetables and falafel roast, pimp up your shop-bought hummus.
- Add extra virgin olive oil (or your regular olive oil) and lemon juice and mix well.
- Set it aside until you are ready to serve your meal.
Step 4
- Remove the roasting tin from the oven and leave it on the cooker top, you want to serve it warm not hot.
- Make up your dressing and set aside.
- Spread hummus on each plate, then top with the roast veg, chickpeas and cripsy, golden brown falafel.
- Crumble some feta over each dish then drizzle with the dressing and add some fresh herbs.
- Serve with pitta bread (naan bread or other flatbread) and enjoy!
Middle Eastern Harissa Roasted Carrot & Falafel Bake
Ingredients
- 3 large red onions, peeled and quartered
- 4 medium carrots, topped, peeled and cut into thick slices (on the diagonal for larger pieces)
- 240g (400g / 14 oz tin drained) cooked chickpeas (garbanzo beans)
- 16 falafel (2 tubs), approximately
- 2 teaspoons olive oil
- 2 tablespoons harissa paste
- 1 tablespoon za'atar
- Salt & black pepper
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 1/2 tablespoon vegan mayo
- 1/2 teaspoon maple syrup
- 1 teaspoon dried parsley
- 1 pinch salt and black pepper
- 2-3 tablespoons water (more if it needs thinned)
- 400g (14 oz) hummus (2 standard supermarket tubs)
- a good squeeze of lemon juice (to taste)
- 1 teaspoon extra virgin olive oil (or your regular olive oil)
- 40g (1 1/2 oz) vegan feta (less or more is fine)
- a small handful fresh coriander (cilantro) or parsley or mint
Instructions
- Preheat the oven to 220c / 200c fan / 425f /gas mark 7.
- In a bowl, toss the onion wedges in 1 teaspoon of olive oil and season with salt and pepper, then transfer to a large roasting tin (or two) or a large sheet pan or baking tray.
- Add the carrot slices to the same bowl (less washing up), add the harissa and toss to coat, then spread in the tray next to the onion, in a single layer if you can.
- Roast for 15 minutes.
- While the onion and carrots are roasting, rinse out the bowl, dry and add the drained chickpeas, 1 teaspoon of oil and the za'atar and toss to coat, set aside until the veg has had their 15 minutes.
- Now add the coated chickpeas to the roasting tin and the falafel. Use a second tray if you need to. The falafel needs NO oil.
- Roast for another 20 minutes.
- While that roasts make the dressing. I like to add all the dressing ingredients to a clean jam jar, add the lid and shake to combine and emulsify, but any tub or bottle with a tight lid will do. Add more water if you need to thin it a little more. Set aside.
- Once the veg is out of the oven leave it on the top of the cooker to cool a little while you pimp your hummus.
- Add the hummus to a bowl with the olive oil and lemon juice and mix well. Taste to see if you want to add more lemon juice.
- Now spread the hummus on plates or in pasta bowls, then top with the roasted onion, carrots, chickpeas and falafel (I like to break a few of the falafel in half as it looks good).
- Crumble some feta over each dish and a good drizzle of dressing then finish with some fresh herbs.
- Serve with toasted pitta, flatbread or garlic bread.
- Enjoy!
Notes
- This makes a generous portions for 3 or a smaller portion for 4. You can easily add extra veg and make more dressing to serve more people.
- Pomegranate seeds are a nice extra when serving for a pop of colour and flavour.
- Sesame seeds are also a nice topping.
- Leftovers can be served in a wrap or pitta with salad.
Calories
3 servings = 596 calories per serving
4 servings = 447 calories per serving
Nutrition Facts
Calories
447.29Fat (grams)
22.58 gSat. Fat (grams)
4.33 gCarbs (grams)
48.79 gFiber (grams)
14.46 gNet carbs
34.34 gSugar (grams)
11.05 gProtein (grams)
17.14 gSodium (milligrams)
737.69 mgCholesterol (grams)
11.11 mg
I cannot wait to try this. Sounds yummers.
ReplyDeleteOh yes it is delicious. I hope you try it.
DeleteLove Jacqueline's easy tray bakes and this one looks just as good as the others I have tried. Pippa x
ReplyDeleteAwww thanks Pippa, that is so kind.
DeleteJacqs gave me the recipe to try last week when she was testing it. My daughter and I love it. We are having it again this week. A real winner. Jill
ReplyDeleteI am so glad you enjoyed it Jill, it's a real favourite here too.
DeleteI'm on it! Thanks mate!
ReplyDeleteHaha you are welcome. I hope you enjoyed it!
Delete