The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gosh! Falafel, Fennel & Lentil Traybake with Tahini Drizzle
Celebrate the season of joy with vibrant roasted veg and piping hot Mediterranean falafels. We're talking delicate fennel, peppery rocket and crunchy peppers. A bounty of beluga lentils and a creamy tahini dressing to complete the feast!
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 fennel (use half)
- 9 mediterranean falafel with chickpeas, garlic and basil (use half) (Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)
- 1 handful of fresh mint (use half)
- 20g rocket (use half)
- 240g black beluga lentils (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 2 tsp cumin seeds (use half)
- 1 tbsp tahini (use half) (Sesame)
- 1 romano pepper (use half)
- 1 unwaxed lemon (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 636
Protein: 20g
Carbs: 55g
Fat: 38g
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh mint
- 1 tbsp tahini (Sesame)
- 20g rocket
- 1 fennel
- 1 courgette
- 9 mediterranean falafel with chickpeas, garlic and basil (Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 unwaxed lemon
- 2 tsp cumin seeds
- 1 romano pepper
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 636
Protein: 20g
Carbs: 55g
Fat: 38g
Gosh! Falafel, Fennel & Lentil Traybake with Tahini Drizzle
Celebrate the season of joy with vibrant roasted veg and piping hot Mediterranean falafels. We're talking delicate fennel, peppery rocket and crunchy peppers. A bounty of beluga lentils and a creamy tahini dressing to complete the feast!
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a small bowl, a grater & a sieve
Get the tray on
- Slice the courgette into 2cm thick half-moons. Trim and finely slice the fennel
- Slice the pepper into 2cm squares. Place all the veg onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 15-20 mins, turning once, until soft and golden
Meanwhile, make the tahini drizzle
- Zest and quarter the lemon. Pick the mint leaves from the stalks and roughly chop
- Combine the tahini, yoghurt, juice from 1 lemon wedge and a splash of water in the small bowl. Season with salt and pepper
Add the falafels
- When the veg has 5 mins remaining, add the falafels to the tray. Bake for 5-7 mins, until warmed through
- Drain and rinse the lentils
- When ready, remove the tray from the oven and set the falafels aside
- Toss the veg with the lentils, mint, rocket, sundried tomato paste, 1 tsp oil and a squeeze of juice from 1 lemon wedge (or to taste)
Plate up
- Serve the salad into bowls, topped with the falafels. Drizzle over the tahini sauce and serve with the remaining lemon wedges
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