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 Traybake with Fennel & Garlic Yoghurt
Hands up if you love an easy traybake. This one stars fluffy Gosh! Moroccan-spiced falafels, sweet butternut squash and fragrant fennel. Mix through the lemon zest and orange segments, then serve with garlicky yoghurt.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g flaked almonds (Nuts)
- 2 onion
- 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.)
- 1 garlic clove
- 2 fennel
- 1 large butternut squash
- 1 unwaxed lemon
- 3 carrot
- 1 orange
- 1 handful of fresh mint
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g rocket
Nutritional Information
Calories: 565
Protein: 13g
Carbs: 70g
Fat: 27g
Gosh! Falafel Traybake with Fennel & Garlic Yoghurt
Hands up if you love an easy traybake. This one stars fluffy Gosh! Moroccan-spiced falafels, sweet butternut squash and fragrant fennel. Mix through the lemon zest and orange segments, then serve with garlicky yoghurt.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discarding the seeds, then cut into 3cm thick wedges. Halve the carrots lengthways, then slice at an angle into 2cm thick half-moons (peel optional). Trim the fennel and slice into 6 wedges each. Slice the onions into 6 wedges each.
- Transfer the veg onto a lined baking tray with the whole garlic (skin on). Toss with 2 tbsp oil and a pinch of sea salt. Roast for 20 mins, until softened.
- After 20 mins, lower the heat to 200C / fan 180C / gas mark 6. Add the falafel to the tray and sprinkle over the almonds. Bake for 5-10 mins, until the vegetables are soft.
- With a small knife, peel and remove all pith from the orange and carefully cut out the segments. Squeeze the remaining juice from the membrane into a small bowl. Zest and quarter the lemon. Pick the mint leaves from the stalks.
- Make the garlic yoghurt; remove the garlic from the tray and squeeze out the flesh. Finely chop and mash into a paste, then place into a small bowl with the yoghurt, juice from 1 lemon wedge, a pinch of sea salt and black pepper. Mix and set aside.
- Stir the lemon zest, orange segments and juice, rocket and mint through the traybake. Serve on plates and drizzle with the garlic yoghurt. Garnish with the remaining lemon wedges.
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