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.
Check out the latest recommended times in our Cooking Guidelines.
Crushed Falafel Bowl With Greek Salad & Tahini Yoghurt Dressing
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8 plants
Serving size
Ingredients
- 100g feta (Milk)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 80g mixed salad leaves
- 1 handful of fresh mint
- 2 tbsp tahini (Sesame)
- 15ml hot honey (honey, chilli extract)
- 160g greek style yoghurt (Milk)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 200g baby tomatoes
- 1 cucumber
- 18 mediterranean falafel with chickpeas, garlic and basil (Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)
- 1 shallot
Nutritional Information
Calories: 450
Protein: 16g
Carbs: 28g
Fat: 28g
Crushed Falafel Bowl With Greek Salad & Tahini Yoghurt Dressing
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out two large mixing bowls & a small mixing bowl
Pickle the shallot
- Thinly slice the shallot. In a large bowl, combine half of the vinegar with a pinch of salt and pepper, then add the shallot and toss to coat. Set aside to pickle
- Place the falafels onto the baking tray and toss with 1 tsp oil and season with salt and pepper. Roast for 5 mins
- After 5 mins of roasting, remove the tray from the oven. Use the bottom of a bowl or pan to gently crush each falafel
- Drizzle with 1 tbsp oil, season with salt and pepper, then return to the oven for 10-12 mins, until golden and crispy
Greek salad time
- Thinly slice the cucumber into1/2cm thick moons. Quarter the tomatoes. Dice the feta into 1cm cubes
- In the other large bowl, combine the cucumber, tomatoes, oregano, feta and remaining vinegar. Toss together with a pinch of salt and pepper and 1 tsp oil
Make the tahini dressing
- In the small bowl mix together the honey, tahini and yoghurt. Season with a generous pinch of salt
- Pick and tear the mint leaves then toss though the pickled shallot with the salad leaves. Season with salt and pepper
Plate up
- Share the falafel between bowls with the green salad and pickle shallot salad along side. Drizzle over the tahini dressing
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