Vegan recipe

Falafels with Turmeric CousCous and Flatbreads

Serves 2

A lunchtime Moroccan snack plate that’s filled with flavour! Baked falafels on a bed of soft couscous, fresh salad and flatbreads to dip and dunk!

Moroccan Falafels Find out more


1 pack Cauldron Moroccan Falafels or Frozen Falafels
1 tsp vegetable oil
1 onion, finely chopped
1 of clove garlic, minced
1 -2 tsp ground turmeric (depending on how strong you like it)
150g couscous
225ml boiling vegetable stock (or equivalent water and a stock cube)
200g plain flour (plus extra for dusting)
200ml coconut yoghurt
Salt and pepper to taste


  1. Preheat the oven to 180C/350F
  2. In a medium lidded pan, fry the onion and garlic gently in the oil until softened but not coloured.
  3. Add the turmeric and cook for a minute on medium heat.
  4. Pour in the couscous and stir to coat all the grains. Pour in all the boiling stock and stir briefly. Cover with foil and/or the lid and set aside for 10 minutes.
  5. Place the Cauldron Moroccan Falafels or Frozen Falafels on a suitable oven tray and place in the oven to heat through, following the cooking instructions on the pack.
  6. Mix the flour and yoghurt together with a little salt and pepper, bring them together into a dough and knead for a couple of minutes until smooth.
  7. Split the dough into 2 or 4 depending on what size breads you would like. Flour the bench lightly and roll/press them out to a rough circle about ½ cm thick. Shake off the excess flour.
  8. Cook the flatbreads in a dry pan over medium heat until coloured and browned on both sides.
  9. Remove the Falafels from the oven, fluff up the couscous with a fork and serve with guacamole, houmous, rocket and chicory leaves.