Tomato based and delicately spiced, shakshuka takes various forms in parts of the Med, the Middle East, and North Africa. We’ve turned it into pure vegan bliss by switching eggs for crispy falafel!
VEGAN FALAFEL SHAKSHUKA
VEGAN FALAFEL SHAKSHUKA
with charred red pepper & a toasty wholewheat pita
Hands on Time: 30 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Spinach
- Chilli
- Chillies
- Fresh Coriander
- Onion
- Onions
- Outcast Classic Falafel Mix
- Passata
- Pickled Red Peppers
- Shakshuka Spice Mix
- Whole Wheat Pita Bread
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
FALAFEL MIX
Boil the kettle. Place the falafel mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover the bowl with a plate and set aside for at least 10 minutes.
SHAKSHUKA SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the Shakshuka Spice Mix and sliced chilli to taste and fry for 1-2 minutes. Then, stir in the passata and 50ml of boiling water and bring to the boil. Once boiling, reduce to a low heat and simmer for about 8 minutes until beginning to thicken, stirring occasionally.
CHARRED PEPPERS
While the shakshuka sauce is on the go, place another pan over a medium-high heat with a drizzle of oil. Fry the sliced pickled peppers for 2-3 minutes until charred. Remove from the pan on completion and set aside for serving.
FALAFEL, BABY!
Roll the falafel mixture into 4-5 balls. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning them when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOASTY PITA
Cut the pita in half and pop in the toaster until warm and crispy. Alternatively, toast in a clean pan over a high heat for 1-2 minutes per side.
ALMOST THERE
When the shakshuka sauce has thickened, stir through the rinsed baby spinach and three quarters of the chopped coriander. Cook until the baby spinach has wilted, stirring continuously. Add seasoning and a sweetener of choice to taste. Remove from the heat on completion.
SHAKSHUKA TIME
Spoon a generous helping of shakshuka into a bowl and pop in the falafel balls. Scatter over the charred peppers and remaining fresh coriander. Serve with the toasted pita bread on the side to scoop up all that deliciousness!
Outcast Classic Falafel Mix - 55g
Onion - 1
Shakshuka Spice Mix - 15ml
Chilli - 1
Passata - 200ml
Pickled Red Peppers - 100g
Baby Spinach - 20g
Whole Wheat Pita Bread - 1
Fresh Coriander - 5g
FALAFEL MIX
Boil the kettle. Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover the bowl with a plate and set aside for at least 10 minutes.
SHAKSHUKA SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the Shakshuka Spice Mix and sliced chilli to taste and fry for 1-2 minutes. Then, stir in the passata and 100ml of boiling water and bring to the boil. Once boiling, reduce to a low heat and simmer for about 10 minutes until beginning to thicken, stirring occasionally.
CHARRED PEPPERS
While the shakshuka sauce is on the go, place another pan over a medium-high heat with a drizzle of oil. Fry the sliced pickled peppers for 3-4 minutes until charred. Remove from the pan on completion and set aside for serving.
FALAFEL, BABY!
Roll the falafel mixture into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning them when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOASTY PITAS
Cut the pitas in half and pop in the toaster until warm and crispy. Alternatively, toast them in a clean pan over a high heat for 1-2 minutes per side.
ALMOST THERE
When the shakshuka sauce has thickened, stir through the rinsed baby spinach and three quarters of the chopped coriander. Cook until the baby spinach has wilted, stirring continuously. Add seasoning and a sweetener of choice to taste. Remove from the heat on completion.
SHAKSHUKA TIME
Spoon a generous helping of shakshuka into a bowl and pop in the falafel balls. Scatter over the charred peppers and remaining fresh coriander. Serve with the toasted pita bread on the side to scoop up all that deliciousness!
Outcast Classic Falafel Mix - 110g
Onion - 1
Shakshuka Spice Mix - 30ml
Chilli - 1
Passata - 400ml
Pickled Red Peppers - 200g
Baby Spinach - 40g
Whole Wheat Pita Bread - 2
Fresh Coriander - 10g
FALAFEL MIX
Boil the kettle. Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover the bowl with a plate and set aside for at least 10 minutes.
SHAKSHUKA SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the Shakshuka Spice Mix and sliced chilli to taste and fry for 1-2 minutes. Then, stir in the passata and 100ml of boiling water and bring to the boil. Once boiling, reduce to a low heat and simmer for about 10 minutes until beginning to thicken, stirring occasionally.
CHARRED PEPPERS
While the shakshuka sauce is on the go, place another pan over a medium-high heat with a drizzle of oil. Fry the sliced pickled peppers for 3-4 minutes until charred. Remove from the pan on completion and set aside for serving.
FALAFEL, BABY!
Roll the falafel mixture into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning them when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOASTY PITAS
Cut the pitas in half and pop in the toaster until warm and crispy. Alternatively, toast them in a clean pan over a high heat for 1-2 minutes per side.
ALMOST THERE
When the shakshuka sauce has thickened, stir through the rinsed baby spinach and three quarters of the chopped coriander. Cook until the baby spinach has wilted, stirring continuously. Add seasoning and a sweetener of choice to taste. Remove from the heat on completion.
SHAKSHUKA TIME
Spoon a generous helping of shakshuka into a bowl and pop in the falafel balls. Scatter over the charred peppers and remaining fresh coriander. Serve with the toasted pita bread on the side to scoop up all that deliciousness!
Outcast Classic Falafel Mix - 110g
Onion - 1
Shakshuka Spice Mix - 30ml
Chilli - 1
Passata - 400ml
Pickled Red Peppers - 200g
Baby Spinach - 40g
Whole Wheat Pita Bread - 2
Fresh Coriander - 10g
FALAFEL MIX
Boil the kettle. Place the falafel mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover the bowl with a plate and set aside for at least 10 minutes.
SHAKSHUKA SAUCE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add the Shakshuka Spice Mix and sliced chilli to taste and fry for 1-2 minutes. Then, stir in the passata and 200ml of boiling water and bring to the boil. Once boiling, reduce to a low heat and simmer for about 12 minutes until beginning to thicken, stirring occasionally.
CHARRED PEPPERS
While the shakshuka sauce is on the go, place another pan over a medium-high heat with a drizzle of oil. Fry the sliced pickled peppers for 4-6 minutes until charred. Remove from the pan on completion and set aside for serving.
FALAFEL, BABY!
Roll the falafel mixture into 4-5 balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning them when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOASTY PITAS
Cut the pitas in half and pop in the toaster until warm and crispy. Alternatively, toast them in a clean pan over a high heat for 1-2 minutes per side.
ALMOST THERE
When the shakshuka sauce has thickened, stir through the rinsed baby spinach and three quarters of the chopped coriander. Cook until the baby spinach has wilted, stirring continuously. Add seasoning and a sweetener of choice to taste. Remove from the heat on completion.
SHAKSHUKA TIME
Spoon a generous helping of shakshuka into a bowl and pop in the falafel balls. Scatter over the charred peppers and remaining fresh coriander. Serve with the toasted pita bread on the side to scoop up all that deliciousness!
Outcast Classic Falafel Mix - 220g
Onions - 2
Shakshuka Spice Mix - 60ml
Chillies - 2
Passata - 800ml
Pickled Red Peppers - 400g
Baby Spinach - 80g
Whole Wheat Pita Bread - 4
Fresh Coriander - 20g
Woolies Products in this dish
