Chunky Vegetable Bake and Falafel Crumb

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs capsicum
• 1clove garlic
• 50g tomato paste
• 400g can cherry tomatoes
• 10g Turkish seasoning
• 5g ground cinnamon
• 1pcs lemon
• 1bunch parsley
• 200g falafel
• 40g panko breadcrumbs
• 30ml olive oil
• 5ml sugar

Method

1. Step 1 — Start prep
   Preheat the oven to 220C, fan-forced. Cut the zucchini and capsicum into 2cm chunks. Crush or finely chop the garlic.
2. Step 2 — Cook vegetables
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the zucchini and capsicum, stirring occasionally, for 4-5 mins until tender and slightly charred. Add the garlic and tomato paste and cook, stirring, for 30 secs or until fragrant.
3. Step 3 — Simmer vegetable stew
   Add the tomatoes, half the Turkish seasoning, ½ tsp ground cinnamon*, 125ml (½ cup) water and 1 tsp sugar to the vegetables. Stir to combine and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until slightly reduced. Taste, then season with salt and pepper.
4. Step 4 — Finish prep
   While the vegetable stew is cooking, finely grate ½ tsp lemon zest and cut the lemon into wedges. Reserve a few sprigs of parsley, then finely chop the remaining parsley, discarding the stems.
5. Step 5 — Make falafel topping
   Coarsely crumble the falafel into a large bowl. Add the breadcrumbs, lemon zest, chopped parsley, remaining Turkish seasoning and 1½ tbs olive oil and stir to combine. Season with salt and pepper.
6. Step 6 — Bake stew and serve
   Transfer the vegetable stew to a 1.25L (5 cup) baking dish. Scatter over the falafel topping. Bake for 20-22 mins until golden and crisp. Take the vegetable bake to the table. Scatter over the reserved parsley and serve with the lemon wedges.

Allergens

Gluten, Wheat