• 1x pack of Caludron falafels
  • 2 aubergines
  • 4 large tomatoes
  • 100ml olive oil
  • 2-3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon harissa paste
  • Juice of 1 lemon
  • 1 small bunch parsley (approx 30g)
  • 1 small bunch coriander (approx 30g)
  • Salt, to season
  • Freshly ground black pepper
  • Flatbreads or naan, to serve


  1. 1

    Pre-heat the oven to 180°C, fan 160°C, gas mark 4.  Place the aubergines on a baking tray and bake for 20 minutes, then add the tomatoes and half of the oil and cook for a further 20 minutes.

  2. 2

    Remove the aubergines and tomatoes from the oven and leave until cool enough to handle.

  3. 3

    Using a sharp knife halve the aubergines, scoop out the flesh and chop to a pulp.

  4. 4

    Skin the tomatoes, deseed and then roughly chop.

  5. 5

    Heat the remaining oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly.   Add the cumin, harissa and lemon juice and cook for a further minute. Season with salt and freshly ground black pepper.

  6. 6

    Add the aubergines, tomatoes and half the herbs and cook over a medium heat for 5 minutes.

  7. 7

    Heat the pack of Cauldron falafels following the back of pack instructions.

  8. 8

    Stir in the remaining herbs and serve with Cauldron falafels and warm naan or flat breads.

  9. 9

    *All information included in this recipe has been provided by Quorn Foods.

Nutritional Details

Each serving provides
  • Energy 1725kj 412kcal 21%
  • Fat 33.3g 48%
  • Saturates 4.6g 23%
  • Sugars 9.7g 11%
  • Salt 0.85g 14%

% of the Reference Intakes

Back to top