Falafel served with Spicy Aubergine & Tomato Salad

Falafel served with Spicy Aubergine & Tomato Salad

Cook 55 mins
Serves 4

Summer street food: Ideal for meat eaters and vegetarians alike. This dish gives you the best of both worlds with a fantastic mix of hearty vegetables and chopped aromatic hers for taste.

Moroccan Falafels Find out more


1 Pack of Cauldron Moroccan Falafel Bites
2 Aubergines
4 Large Tomatoes
100ml Olive Oil
2-3 Cloves Garlic, Crushed
1 tsp Harissa Paste
30g Chopped Parsley
30g Chopped Coriander
Juice of 1 Lemon
1 tsp Ground Cumin
Salt and Freshly Ground Black Pepper
Pitta Bread to Serve


  1. Heat the oven to 180°C/350°F/gas mark 4. Bake the aubergines for about 40 minutes until soft when pressed. Half way through the cooking time place the tomatoes in an ovenproof dish, pour over half the olive oil and cook for 20 minutes.
  2. Remove the aubergines and tomatoes from the oven and leave until cool enough to handle. Using a sharp knife halve the aubergines , scoop out the flesh and chop to a pulp.
  3. Skin the tomatoes, deseed and chop the flesh.
  4. Heat the rest of the oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly. Add the tomatoes and harissa and cook over a medium heat for 5-8 minutes until thick and pulpy.
  5. Add the aubergines, parsley and coriander. Stir in the lemon juice and cumin then season with salt and freshly ground black pepper.
  6. Tip into a serving dish and serve warm or at room temperature with the warmed pitta bread and Cauldron Falafels.

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