Moroccan Falafels in Tagine

Moroccan Falafels in Tagine

Cook 1 hr
Serves 4

This delicious Moroccan dish is named after the clay cooking pot used to make it in. It combines harissa, butternut squash, peppers and fresh coriander notes with the delicious sweet, apricot flavour of the Cauldron Moroccan Falafel Bites.

Moroccan Falafels Find out more


2 packs of Cauldron Moroccan Spiced Falafel Bites
2 tbsp vegetable oil
1 large onion, finely sliced
½ red pepper, finely sliced
½ yellow pepper, finely sliced
4 cloves of garlic, crushed
½ butternut squash, peeled and cut into approximately 1cm cubes
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
2 tsp harissa paste
A few strands of saffron
2 vegetable stock cubes, dissolved in 400ml of boiling water
1 small red chilli, finely chopped
200g tin of chickpeas, drained and rinsed
1 preserved lemon, flesh removed and finely sliced (optional)
30g dates, chopped
75g dried apricots, chopped
2 tbsp fresh coriander, finely chopped
1 tbsp ground almonds (optional)
Salt and pepper to taste
Sprig of fresh mint or coriander to garnish


  1. Preheat the oven to 200°C/425°F/Gas mark 6.
  2. Heat the oil in a large saucepan and cook the onions on a medium heat for 5 minutes or until softened. Add the peppers, garlic, butternut squash, smoked paprika, ground cumin, ground coriander and harissa paste and cook for a further 5 minutes.
  3. Cook the Moroccan falafels as per pack instructions.
  4. Add the saffron, vegetable stock and chilli. Bring to the boil then simmer gently for 10 minutes then add the chickpeas, lemon, dates and apricot and cook for a further 10 minutes.
  5. Stir the fresh coriander, ground almonds and Moroccan falafels into the tagine. Taste then season with salt and pepper.
  6. Serve with couscous and garnish with a sprig of fresh coriander or mint.