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.
Serving size
Ingredients
Ingredients
-
230g lentils (Cereals Containing Gluten)(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 courgette
- 2 pepper
-
1 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 unwaxed lemon
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 2 tbsp tahini (Sesame)
- 1 handful of fresh mint
-
4 tbsp baba ganoush(Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 600g raw beetroot
-
18 Moroccan falafels with sweet dates, lemon & parsley(Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
Allergens
Contains:
Sulphites, Sesame, Nuts
May Contain:
Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 578Kcal |
| 393kJ | 2420kJ | |
| Fat | 5.2g | 32g |
| of which saturates | 0.6g | 3.7g |
| Carbohydrates | 9g | 55g |
| of which sugars | 4.8g | 29g |
| Protein | 2.6g | 16g |
| Salt | 0.25g | 1.5g |
| Fibre | 3.1g | 19g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Gosh! Falafel Traybake with Baba Ganoush Dressing
An easy traybake inspired by classic Moroccan flavours. Heat up Gosh! falafels with a bounty of vegetables like sweet beetroot, lentils and courgette. A creamy baba ganoush dressing to tie it all together. Serve it right to the table and let the kids tuck in.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim, peel and cut the beetroot into wedges. Slice the courgettes and peppers into 3-4cm thick pieces. Place both in a large baking dish and toss with the spice blend, 2 tbsp oil and a pinch of sea salt. Roast for 25-30 mins, turning halfway.
- Make the dressing; pick the mint leaves from the stalks and finely chop. Halve the lemon. In a bowl, mix the baba ganoush, yoghurt, vinegar, tahini, half the mint, juice from half the lemon (to taste), 1 tbsp oil and 3-4 tbsp water. Season lightly with sea salt and stir until smooth.
- Drain and rinse the lentils. After 25-30 mins of roasting, remove the dish from the oven and add the lentils. Mix, then place the falafels on top. Roast for another 5 mins, until the falafels are heated through.
- Drizzle over the dressing and serve any extra on the side. Sprinkle over the remaining mint. Garnish with the lemon, cut into wedges.
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