Kebabs with a difference! You’ll love these falafel and Mediterranean roast vegetable skewers. Quick, easy and delicious these falafel kebabs are great at any time, but are particularly good as a vegetarian BBQ or grilling option.
There’s a falafel truck in our local market that’s a frequent go-to for a street-food snack. Tasty and healthy these Middle Eastern spiced balls of crushed chickpeas are really versatile: served in a flatbread, accompanying a salad or as here, on a skewer as a kebab with some roast vegetables.
But we don’t only enjoy falafels when we’re out and about. They make a great starting point for any meat-free meal, and an excellent vegetarian option for a BBQ. It’s a good idea to pop some foil down onto the grill so there’s no cross-contamination from any meat being cooked.
I’ve saved time here by using ready made: these are original falafels from Cauldron. They’re vegan, made without GM ingredients, and ready in only 12 minutes, which really helps when I need to get supper on the table quickly.
Cauldron also make Moroccan spiced falafel bites and Persian falafels, for when you want to ring the changes with some variety. The Persian falafels, like their originals, are vegan, while the Moroccan spiced variety contain honey, so are vegetarian. Cauldron have been making falafels, vegetarian sausages and tofu for over 30 years.
How to make Falafel Kebabs
First Heat the oven to 200C/400F/GM6. Cut the onion, peppers and courgette into chunks, and place in a small roasting dish with the cherry tomatoes.
Drizzle with vegetable or olive oil, and season lightly with salt and pepper.
Second Roast the vegetables on their own for 12 minutes, to account for the different cooking times of the falafels and vegetables.
Third Thread the half roasted vegetables and falafels on wooden skewers. We used three falafels per skewer.
You need to take a little care because the vegetables are hot.
Fourth drizzle with a little olive oil and bake the falafels in the oven for a further 12 minutes, or cook on a foil covered BBQ . Done!
Serve falafel kebabs with my Yogurt, Pomegranate Molasses, Mint & Tahini Dip and indulge in those rich and earthy Middle Eastern flavours.
It’s not just kebabs: there are plenty of other ways to use Cauldron falafels. For some more ideas with falafels ideas, head over to their website
It’s not kebab, it’s kabob!
Tomayto/tomato! The U.K. standard spelling is kebab. In the USA, it’s kabob. Whichever, cook and enjoy!
Falafel Kebabs with Mediterranean Roast Vegetables
- 12 falafels
- 1/2 red onion
- 1/2 courgette
- 1/4 red pepper
- 1/4 yellow pepper
- 4 cherry tomatoes
- 1 tbsp vegetable oil
- salt and pepper
- 3 tbsp Yogurt & Tahini Dip
- Heat the oven to 200C/400F/GM6.
- Cut the onion into segments. Slice the courgette. De-seed the peppers and cut into 2cm squares.
- Place the vegetables in a small roasting tray, drizzle with oil and season with salt and pepper.
- Roast the vegetables for 12 minutes. Thread onto wooden skewers, alternating vegetables in between falafels.
- Roast the skewers for a further 12 minutes.
- You can use a pre-prepared packet of Mediterranean vegetables to save even more time.
- You can also partially roast the vegetables and assemble the kebabs in advance.
Recipe for vegetarian kebabs: falafel and Mediterranean roast vegetable skewers commissioned by Cauldron Foods. All opinions are our own. Find out more about Cauldron here: https://www.cauldronfoods.co.uk/