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Falafel Shakshuka Recipe




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

Tahini sauce

  • 2tbsp light tahini
  • ½tbsp pomegranate molasses
  • 1tsp agave nectar
  • juice of ½ lemon
  • 1–2tbsp water
  • pinch of fine 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 2–3 minutes until it begins to soften.

Add the aubergine and stir to combine. Sauté for 2–3 minutes, then add the garlic, sprinkle over the smoked paprika and cinnamon and stir to coat. Cover and cook for another 2–3 minutes, or until the aubergine has started to soften.

Add the tomato purée, 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.

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 courtesy of Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley. Photographs by Danielle Wood


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