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.
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- 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
- 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.
- 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.
- 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.
- 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.
GH TIP: Box up any leftovers for an easy take-to-work lunch.
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.
For more traybake recipe inspo, we have a whole gallery filled with over 50 options to try now.
Per Serving:
- Calories: 485
- Fibre: 21 g
- Total carbs: 48 g
- Sugars: 21 g
- Total fat: 20 g
- Saturated fat: 3 g
- Protein: 18 g
The best tray-bake trays as recommended by the GHI
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
