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Middle Eastern Harissa Roasted Carrot & Falafel Bake

 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.

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.

  1. It's all cooked in one roasting tin, baking tray or sheet pans.
  2. Less washing up.
  3. The oven does all the work.
  4. You can cook these in the air fryer too.
  5. A good way to get lots of vegetables in your meal.
  6. The vegetables take on that lovely charred flavour.
  7. You can easily add protein by adding lentils, peas or beans.
  8. Falafel or tofu can add even more protein.
  9. You can change up the herbs and spices.
  10. There's no need to cook extra veg as it's in the bake already.
  11. This delicious recipe is an easy way to make a healthy dinner.
  12. Leftovers can be served in pitta bread or wrap with salad for lunch.

Lebanese Harissa Carrot & Falafel Bake in a bowl.

Middle Eastern flavours

This roasting pan dinner is full of the flavours of the Middle East which can be found in many Lebanese dishes.

As well as the garlicky hummus and the crispy falafel, the chickpeas and carrots are boosted with gorgeous Levantine flavours.

The perfect vegan recipe for a quick midweek dinner where the oven does all the work.


This chilli pepper paste that originated in Tunisia adds lots flavour to dishes.

In this oven bake the carrots are coated in the harissa before they are roasted.


Zaatar is a Middle Eastern spice mixture that contains oregano, thyme, sumac, sesame seeds, salt and sometimes a couple of other spices.

It does vary from place to place but usually has a warmth and lemony tang.

Delicious sprinkled on avocado, hummus or vegetables before you roast them.

For Middle Eastern classic, I coated the chickpeas in za'atar before roasting them.


Creamy tahini is a sesame seed paste added when you make hummus to deepen the flavour.

I also make the most heavenly creamy tahini dressing for salads, which I have tweaked so the quantity is just right for this roasting tin dinner.

A bowl of hummus.

Enhance shop-bought hummus

Hummus can be made at home, but it's so convenient to buy a couple of tubs when you're shopping.

And don't get me wrong, supermarket hummus is pretty good, but it's never going to be quite as good as homemade hummus.

However, you can perk it up.

For this roast vegetable recipe, I perked up the hummus with a splash of lemon juice and extra virgin olive oil.

Here are a few more ideas for pimping your store-bought hummus.

Flavours to add to hummus to boost the taste.

Either fold the flavourings in with the hummus or blend them.
  1. Lemon juice
  2. Lime juice and chilli flakes
  3. Pesto
  4. Red pepper paste
  5. Miso
  6. Sriracha
  7. Frozen peas and mint

Harissa Carrot, Falafel & Red Onion Roasting Pan Dinner.

What you need to make harissa roasted carrot & falafel bake

Here are the simple ingredients you need to make this healthy Middle Eastern baking tray dinner.

  • 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

The full printable recipe card is at the bottom of this page.

Lebanese carrot & falafel sheet pan dinner served with pitta bread.

How to serve this Levantine sheet pan dinner

Once your vegetables are roasted, it's time to serve up this gorgeous roast.

Spread a layer of hummus on each plate then pile up the roasted carrots, red onion chickpeas and falafel.

Crumble some feta over each dish, then add a generous drizzle of the creamy tahini dressing.

Finish it off with some fresh herbs (coriander, parsley or mint) before serving.

A scattering of pomegranate seeds would also finish off this dish with a pop of flavour, as would adding some lemon zest.

I serve this flavourful dish with toasted wholemeal pitta, but any flatbread would be good served on the side or even some garlic bread.

Try my easy tortilla garlic bread, it would be perfect.

vegetables, chickpeas and falafel in an enamel roasting tin.

What to do with leftovers

If you have any!

This recipe makes a generous portion for three, but if you are serving four or more, it is easy to roast more veg and falafel to make it stretch further and then some extra dressing.

Just for you? Well you will be pleased to have leftovers.

You can either reheat the veg in the oven (or airfryer) covered with foil and serve up the same way again or use the leftovers cold.

They can be kept in an airtight container in the fridge for  2-3 days.

Add cold leftovers to a pitta or wrap with salad for lunch.

Top a pizza with the roast veg, chickpeas and falafel.

Or serve as a salad with couscous or with salad leaves, cucumber and tomato.

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Middle Eastern Harissa Roasted Carrot & Falafel Bake.

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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. 

Middle Eastern Harissa Roasted Carrot Bake - step 1

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.
Middle Eastern Harissa Roasted Carrot Bake - step 2

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.
Middle Eastern Harissa Roasted Carrot Bake - step 3.

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.
Middle Eastern Harissa Roasted Carrot Bake - step 4.

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 vegetables, Lebanese Harissa carrot bake, harissa carrots, Lebanese recipe, Middle Eastern recipe, roasted vegetables
Middle Eastern
Yield: 4
Author: Jacqueline Meldrum
Middle Eastern Harissa Roasted Carrot & Falafel Bake

Middle Eastern Harissa Roasted Carrot & Falafel Bake

An easy Middle Eastern roasted carrot and falafel bake served on a bed of garlicky hummus and topped with a creamy tahini dressing.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min


  • 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)
To serve
  • 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


  1. Preheat the oven to 220c / 200c fan / 425f /gas mark 7.
  2. 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.
  3. 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.
  4. Roast for 15 minutes.
  5. 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.
  6. 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.
  7. Roast for another 20 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. 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).
  12. Crumble some feta over each dish and a good drizzle of dressing then finish with some fresh herbs.
  13. Serve with toasted pitta, flatbread or garlic bread.
  14. Enjoy!


  • 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.


3 servings = 596 calories per serving

4 servings = 447 calories per serving

Nutrition Facts



Fat (grams)

22.58 g

Sat. Fat (grams)

4.33 g

Carbs (grams)

48.79 g

Fiber (grams)

14.46 g

Net carbs

34.34 g

Sugar (grams)

11.05 g

Protein (grams)

17.14 g

Sodium (milligrams)

737.69 mg

Cholesterol (grams)

11.11 mg


  1. I cannot wait to try this. Sounds yummers.

  2. Love Jacqueline's easy tray bakes and this one looks just as good as the others I have tried. Pippa x

  3. Jacqs 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

    1. I am so glad you enjoyed it Jill, it's a real favourite here too.

  4. I'm on it! Thanks mate!


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x