Vegan recipe

Falafel Bubble and Squeak

Prep 25 mins
Cook 30 mins
Serves 4

Try this twist on a British classic, using our original falafels. It’s the perfect comfort food, ideal for a lazy brunch or even a cosy night in.

Middle Eastern Falafels Find out more


For the bubble and squeak:
400g potatoes, peeled
1 pack of Cauldron Falafels
2 tbsp olive oil
60g spring cabbage, thinly sliced
50g petit pois
2 spring onions, roughly chopped
1 clove of garlic, crushed
¼ tsp salt
¼ tsp ground black pepper

To serve:
Baby spinach
Toasted sesame seeds
Spring onions, finely sliced


  1. Put the potatoes in a medium-sized pan of water and place on a high heat. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Drain the potatoes and place them back into the pan. Crumble the falafels into the potatoes and mash with a potato masher until smooth.
  2. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add the garlic and fry for a further minute. Transfer this mix into the pan with potatoes and falafel. Add the salt and pepper and mix until combined.
  3. Take the mixture and form 8 round patties. Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Remove from the pan and keep warm in a low oven.
  4. To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.