Vegan recipe

Falafel Ratatouille

Prep 10 mins
Cook 30 mins
Serves 2

Super tasty and taking just 40 minutes from preparation to your dinner table, this is a dish you simply have to try!

This is comfort food at its finest and made using pantry staples everyone has!

Middle Eastern Falafels Find out more


For Falafels
1 packet Cauldron Falafel
30g Spinach finely chopped
½ tsp salt
½ tsp garlic powder
½ tsp paprika powder
2 Tbsp almond milk
2 tbsp olive oil

For Ratatouille
1 medium-sized Aubergine, peeled & sliced
1 red bell pepper , sliced
1 yellow bell pepper, sliced
1 red onion , sliced
1 courgette, sliced
1 tbsp mixed herbs
1 tbsp olive oil
1 tsp salt
450g passata sauce
1 tbsp garlic, minced
Serve with Brown Rice



  1. Crumble the Cauldron falafels and add it to the bowl with the remaining ingredients. Mix with fork.
  2. Oil your palm and shape the falafel mix into small balls.
  3. Heat oil in a pan and pan fry around for 3-4 minutes until crispy.


  1. Preheat the oven to 200C.
  2. Place the aubergine, pepper, onion and courgette in a bowl. Toss with olive oil, salt and mixed herbs. Arrange in a baking sheet and bake for 15 minutes.
  3. Combine passata sauce, garlic and salt to taste in a cast iron pan or a casserole dish. Arrange the roasted vegetable over the sauce and bake for 10 minutes.
    In the meanwhile make Vegan falafel meatballs.


  1. Place the warm vegan meatballs on top of the ratatouille, garnish with parsley and serve warm with Brown rice.

Chef's tip

Do not slice the vegetables too thin and bake too long. They will get lost in the tomato sauce.