Roasted Aubergine & Middle Eastern Falafel Bake

Bring a load of colour to your plate (and your palate). With tahini, pomegranate, flaked almonds and Middle Eastern Falafels, it’s a rainbow of flavour. Bamboozle your tastebuds with this Vegan Roasted Aubergine and Middle Eastern Cauldron Falafel Bake.

Serves 4
40 mins
Aubergine and falafel bake loaded with tahini, pomegranate & flaked almonds on a plate
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat


  • 1 x 200g pack Cauldron Middle Eastern Falafels

  • 2 aubergines, sliced into 1cm thick rounds

  • 2 tbsp olive oil

  • 2 tbsp pomegranate molasses

  • 1 tbsp red wine vinegar

  • 3 garlic cloves, crushed

  • ¼ tsp salt

  • ¼ tsp ground black pepper

For the tahini yoghurt

  • 4 tbsp vegan yoghurt

  • 2 tbsp tahini

  • 2 tbsp water

  • Salt and black pepper to taste

To serve

  • 1 tbsp flaked almonds, toasted

  • 1 tbsp fresh mint, finely chopped

  • 1 tbsp pomegranate seeds

  • ½ tbsp orange zest

  • ½ tsp sumac


  1. Preheat your oven to 200°C. Line a baking tray with greaseproof paper.

  2. Lay the aubergine slices evenly on the baking tray. Mix together the olive oil, pomegranate molasses, red wine vinegar, garlic, salt and pepper. Brush the aubergines with the marinade. Place in the oven and bake for 15 minutes.

  3. Remove the Cauldron Middle Eastern Falafels from their packaging, and place these in the oven with the aubergines. Bake for a further 12 minutes.

  4. Meanwhile, to make the tahini yoghurt, mix all ingredients together and stir until combined. Set aside.

  5. When the aubergine and falafels are cooked, remove from the oven.

  6. To serve, drizzle with the tahini yoghurt and garnish with flaked almonds, mint, pomegranate seeds, orange zest and sumac.

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