Cauldron Falafels with aubergine and tomato salad

Warm Cauldron falafels with roasted aubergine and tomato salad, a meat-free main to please everyone.

Serves: 4

Preparation time:  10 minutes

Cooking time:  55 minutes

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You will need

  • 1x pack of Caludron falafels
  • 2 aubergines
  • 4 large tomatoes
  • 100ml olive oil
  • 2-3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon harissa paste
  • Juice of 1 lemon
  • 1 small bunch parsley (approx 30g)
  • 1 small bunch coriander (approx 30g)
  • Salt, to season
  • Freshly ground black pepper
  • Flatbreads or naan, to serve
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Recipe Information

Step by step guide to making Cauldron Falafels with aubergine and tomato salad

  1. Pre-heat the oven to 180°C, fan 160°C, gas mark 4.  Place the aubergines on a baking tray and bake for 20 minutes, then add the tomatoes and half of the oil and cook for a further 20 minutes.
  2. Remove the aubergines and tomatoes from the oven and leave until cool enough to handle.
  3. Using a sharp knife halve the aubergines, scoop out the flesh and chop to a pulp.
  4. Skin the tomatoes, deseed and then roughly chop.
  5. Heat the remaining oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly.   Add the cumin, harissa and lemon juice and cook for a further minute. Season with salt and freshly ground black pepper.
  6. Add the aubergines, tomatoes and half the herbs and cook over a medium heat for 5 minutes.
  7. Heat the pack of Cauldron falafels following the back of pack instructions.
  8. Stir in the remaining herbs and serve with Cauldron falafels and warm naan or flat breads.

*All information included in this recipe has been provided by Quorn Foods.

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Nutritional information for Cauldron Falafels with aubergine and tomato salad

Nutritional information for Cauldron Falafels with aubergine and tomato salad

Nutrition type per serving
Calories 412 kcal
Total Fat 33.3g
Saturated Fat 4.6g
Salt 0.85g
Sugar 9.7g

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