The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Gosh! Falafels, Harissa Quinoa & Beetroot Yoghurt Dip
Spiced falafels roasted till piping hot. Charred courgettes and juicy tomatoes sit alongside piquant and spicy green harissa quinoa served with a much needed cooling beetroot and mint dip.
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 9 Moroccan falafels with sweet dates, lemon & parsley (use half) (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 tbsp green harissa paste (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 2 courgette
- 110g baby tomatoes (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 unwaxed lemon (use half)
- 250g pre-cooked beetroot (use half)
- 1 garlic clove
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 697
Protein: 22g
Carbs: 73g
Fat: 35g
Ingredients
- 110g baby tomatoes
- 1 unwaxed lemon
- 2 courgette
- 9 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh mint
- 1 tbsp green harissa paste (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 250g pre-cooked beetroot
- 1 garlic clove
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 661
Protein: 19g
Carbs: 69g
Fat: 34g
Gosh! Falafels, Harissa Quinoa & Beetroot Yoghurt Dip
Spiced falafels roasted till piping hot. Charred courgettes and juicy tomatoes sit alongside piquant and spicy green harissa quinoa served with a much needed cooling beetroot and mint dip.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain, then rinse under cold water. Return to the pan and set aside.
- Place the falafel on a lined baking tray and bake for 7 mins, until piping hot. Pick the mint from the stalks and roughly chop. Thinly slice the courgettes into half-moons.
- Heat a frying pan with 2 tsp oil on medium heat. Add the courgettes and cook for 4-5 mins, until softened. Remove from the heat and set aside. Meanwhile, halve the tomatoes. Roughly chop the parsley.
- Stir the tomatoes, parsley, cooked courgettes, green harissa, juice from half the lemon (or to taste) and 2 tsp olive oil through the cooked quinoa. Season with sea salt and black pepper.
- Make the beetroot yoghurt; finely chop or crush the garlic. Coarsely grate the beetroot. Add the beetroot to a bowl with the yoghurt, garlic (to taste) half the mint, the juice from the remaining lemon (or to taste) and a good pinch of sea salt.
- Spoon the salad into bowls and serve with the warm falafels. Dollop over the beetroot yoghurt.
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