Vegan recipe

Toasted Naan and Baked Falafel Bowl

Prep 5 mins
Cook 20 mins
Serves 2

Indian meets Middle Eastern in this Toasted Naan & Baked Falafel Bowl. Cauldron Middle Eastern Falafels paired with smoky, toasted naan, pilau rice, salad and sweet chutney.

Frozen Falafel Find out more


1 pack of Cauldron Middle Eastern Frozen Falafels
2 naan bread
250g cooked basmati or pilau rice
2 tbsp chutney
3 tbsp raita (homemade just mix yoghurt with cumin powder and chopped cucumber)
1/2 cucumber, sliced into ribbons

Garnish with
Fresh coriander
Fresh lime, squeezed


  1. Preheat the oven to 200ºC, place the frozen falafels on a baking tray and bake for time specified
  2. Cook the rice (or use a microwavable pouch)
  3. For the final 5 minutes of baking, add the naan bread to the oven to heat
  4. Simply bring the dish together by adding the rice, cucumber ribbons, falafels, raita and chutney with a garnish or coriander and lime juice and enjoy this simple but speedy dinner!