Falafel tray bake with onion and capsicum jam

This giant baked falafel is a delicious vegetarian dish the family will love. Topped with our homemade red onion and capsicum jam, it proves eating meat-free doesn't have to be boring.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Onion and capsicum jam
  • 1 red onion, thinly sliced
  • 2 red capsicums, seeded, thinly sliced
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1/2 cup light tzatziki
  • mint leaves, to serve
  • 1 bunch coriander, leaves, stalks separated
  • 1 cup frozen broad beans, podded
  • 1 cup water
  • 400 gram can chickpeas, rinsed, drained
  • 180 gram packet falafel mix
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander


Falafel tray bake with onion and capsicum jam
  • 1
    Preheat oven to 180°C. Lightly grease a 6-cup oval casserole dish (you could also use an 18x28 oven tray).
  • 2
    In a large lightly oiled frying pan, saute onion on medium for 2-3 minutes until tender. Add capsicum, sugar, balsamic and water. Cook covered, stirring occasionally, for 15 minutes. Remove lid and cook for 5-6 minutes until water evaporates. Season. Remove from heat and cool slightly.
  • 3
    Meanwhile, to make the falafel; in a small food processor, combine coriander stalks and stems, half the broad beans, water, and half the chickpeas. Process until finely chopped. Transfer to a large mixing bowl with falafel mix, remaining chickpeas and spices. Season. Mix well, press into casserole dish.
  • 4
    Bake for 15-20 minutes until falafel is firm to touch.
  • 5
    Serve topped with capsicum jam, remaining broad beans and coriander. Scatter with mint leaves and accompany with light tzatiki, if liked.


Try wrapping a slice of falafel and accompaniments in an iceberg lettuce leaf.

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