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 GH Kitchen TeamUpdated: 11 June 2024

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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.

Per serving (without hummus):

Calories: 442
Protein: 14g
Total fat: 10g
Saturates: 1g
Carbs: 67g
Total sugars: 12g
Fibre: 13g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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