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Moroccan Falafels with Spring Pearl Barley Greens

Moroccan Falafels with Spring Pearl Barley Greens

  • cauldron-prep-icon


    10 minutes

  • cauldron-cook-icon


    15 minutes

  • cauldron-serves-icon



  • cauldron-cuisine-icon


    Middle Eastern

This recipe brings to mind a stroll through a peaceful wooded glade, the warm falafels like sunlight on the forest floor of pearl barley, green broccoli and asparagus! A kick of chilli and the zesty lemon perfectly round this dish off.

  • Prep

    10 minutes

  • Cook

    15 minutes

  • Serves

    Serves 2-3





  • 1 pack of Cauldron Moroccan Falafels

  • 100g pearl barley, cooked in vegetable stock and with 2 tsp za’atar, keep warm until needed

  • 1 red onion, peeled and cut into quarters

  • 150g spinach

  • 350g of seasonal vegetables such as purple sprouting broccoli and asparagus, blanched in boiling water for 2-3 minutes and kept warm until needed

  • Zest of 1 lemon

  • 1 red chilli, deseeded and chopped

  • 1 bunch of coriander cut into ribbons

  • Ingredients for the dressing

  • 4 tbsp maple syrup

  • 2 tbsp sherry vinegar

  • 2 tbsp olive oil

  • ½ tsp black garlic

  • 1 red chilli chopped

  • 2 tbsp chopped coriander


1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Cook the Cauldron Moroccan Falafels according to pack instructions.

3. Bake the red onion with a drizzle of vegetable oil for 12-15 minutes, allow to cool for 2 minutes then slice thinly.

4. Stir the spinach, warm greens, lemon zest and chilli into the warm pearl barley. Turn onto a serving platter, top with Cauldron Moroccan Falafels. Drizzle with a little dressing and garnish with coriander.