Vegan recipe

Middle Eastern Falafel Curry

Prep 15 mins
Cook 20 mins
Serves 4

This Middle Eastern Vegan Falafel and Spinach curry, lovingly created by Lucy and Lentils is packed full of flavour! The crunch of the falafel crumble shows just how versatile your Middle Eastern Falafels really are.

Middle Eastern Falafels Find out more


For the curry:
1 1/2 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
1tsp ground black pepper
1/2 tsp sea salt
3 cloves garlic
1 pack of Cauldron Middle Eastern Falafels
1 red pepper
1 aubergine
120g plant-based yoghurt

For the rice:
120g basmati rice
1/2 tsp cinnamon
1 tsp cumin
250ml water

To top:
1/2 cucumber sliced and cut into half moons


  1. Place the rice, spices and water in a pot and bring to a boil for around 12 minutes or until the rice has absorbed the water and is beautifully fluffy
  2. Heat the curry spices in a pan for 1 minute before adding 1 tbsp olive oil followed by the minced garlic, chopped aubergine and pepper and fry for around 8 minutes
  3. Add your Cauldron Middle Eastern Falafels and toss to cover in the spices
  4. Turn to a low heat then add the plant-based yogurt and mix until all is coated.
  5. Take off the heat, fold in the half-moon chopped cucumber slices, season generously with salt and pepper then serve up with the fluffy rice