How to make falafel shakshuka

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Falafel shakshuka

Serves 4

Falafel is a mainstay in many a vegan’s weekly menu plan. A lunchtime fallback and perennial ‘we don’t know what else to serve you’ fave, it’s become something of an unofficial running joke in vegan circles. I too was becoming a wee bit tired of consuming yet another falafel-and-salad-stuffed pitta and honestly didn’t believe ‘poaching’ them would make that much difference. Or so I thought. Letting these chickpea-filled beauties steam until fluffy and virtually melt-in-the-mouth delicious in a sauce so good you’ll be licking the pan was an absolute revelation. In fact, my love affair with these wondrous little veg-balls has officially been reignited – I’ll never look at a falafel the same way again.

For the shakshuka

1 tbsp olive oil
1 onion, finely chopped
1 small aubergine, sliced
3 garlic cloves, minced
1 scant tsp smoked paprika
¼  tsp ground cinnamon
1 tbsp tomato puree
200g passata 
400g can chopped tomatoes
1 tsp dried chilli flakes or 1 red chilli, chopped
Pinch of sugar
12 shop-bought falafel
Sea salt flakes and black pepper
 

For the tahini sauce

2 tbsps light tahini
½ tbsp pomegranate molasses
1 tsp agave nectar
Juice of ½ lemon
Pinch of sea salt flakes

To serve

8–10 taco-sized tortillas or flatbreads
Handful of pomegranate seeds
Handful of tarragon, torn

Heat the oil in a large frying pan over a medium heat. Add the onion to the pan, season and sweat for two to three minutes until it begins to soften.

Add the aubergine and stir to combine. Saute for three minutes, then add the garlic and sprinkle over the smoked paprika and cinnamon. Stir to coat. Cover and cook for another three minutes, or until the aubergine has started to soften.

Add the tomato puree, passata and chopped tomatoes to the pan. Fill the tomato can with water and add it to the sauce together with the chilli and sugar. Season generously and simmer uncovered for about 20 minutes, or until the sauce is rich and bubbling.

Place the falafel in the pan, making sure not to cover them with the sauce – they should be peeking out! Cover and simmer gently for a further 10 minutes.

Meanwhile, make the tahini sauce by whisking the ingredients together in a small bowl until smooth and glossy with one to two tablespoons of water.

Griddle or toast the tortillas and keep warm under a clean tea towel.

To serve, drizzle the tahini sauce over the shakshuka and garnish with the pomegranate seeds and tarragon. Put the pan in the centre of the table along with the tortillas and let everyone help themselves.

Recipe from ‘Cook Share Eat Vegan’ by Aine Carlin. Published by Mitchell Beazley, £20