Falafel & Lentil Bake

Falafel & Lentil Bake

Prep 15 mins
Cook 25 mins
Serves 4

This Middle Eastern inspired bake combines the rich flavours and textures of a spicy lentil and peppers stew with a Cauldron Falafel topping to give a flavoursome, wholesome and filling bake.

Middle Eastern Falafels Find out more


For the Falafel & Lentil Bake:
1 pack Cauldron Falafels
1 tbsp olive oil
1 small onion, diced
1 clove garlic, crushed
1/2 yellow pepper, diced
1/2 red pepper, diced
1/2 green pepper, diced
½ tsp ground cumin
½ tsp ground coriander
1/16th tsp (pinch) ground cinnamon
1 small red chilli, diced
400g tin cooked green lentils, drained
150ml vegetable stock
150ml tomato passata
1 tbsp tomato puree
2 tbsp sultanas
Small bunch of parsley, chopped


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat the oil in a pan and gently fry the onions, garlic and peppers for 4-5 minutes. Add the spices and cook for 1-2 minutes longer. Add the chilli, lentils, vegetable stock, tomato passata, tomato puree and sultanas and bring to the boil.
  3. Carefully pour into an oven proof container, break each Cauldron Falafel roughly into two and place on top of the bake to form a falafel topping. Bake for 20 minutes, remove from the oven and scatter the parsley over.
  4. Enjoy with steamed, seasonal vegetables.