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.
Serving size
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix
- 1 shallot
-
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 cucumber
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 160g greek style yoghurt (Milk)
-
15ml hot honey(honey, chilli extract)
- 2 tbsp tahini (Sesame)
- 1 handful of fresh mint
- 80g mixed salad leaves
-
2 tbsp red wine vinegar(red wine vinegar (100%))
- 100g feta (Milk)
Allergens
Contains:
Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 164Kcal | 504Kcal |
| 688kJ | 2110kJ | |
| Fat | 11g | 35g |
| of which saturates | 3.1g | 9.5g |
| Carbohydrates | 9g | 28g |
| of which sugars | 3.3g | 10g |
| Protein | 5.3g | 16g |
| Salt | 0.59g | 1.8g |
| Fibre | 2.8g | 8.5g |
New
8 plants
Crushed Falafel Bowl with Greek-style Salad & Tahini Yoghurt Dressing
This vibrant bowl stars GOSH! Moroccan falafels, lightly crushed and baked until perfectly crispy. Serve on top of a vibrant Greek-style salad (starring sweet tomatoes, crunchy cucumber and creamy feta). Garnish with sharp pickled shallot and drizzle generously with a more-ish yoghurt tahini dressing, for the perfect bite!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out 2 large bowls & a small bowl
Pickle the shallot & bake the falafels
- Thinly slice the shallot. In a large bowl, combine half 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 olive 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 olive oil, season with salt and pepper, then return to the oven for 10-12 mins, until golden and crispy
Salad time
- Meanwhile, thinly slice the cucumber into 1/2cm thick half-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 olive oil
Make the tahini dressing
- In the small bowl, mix together the honey, tahini and yoghurt. Season with a generous pinch of salt
- Pick the mint leaves from the stalks, roughly tear and toss though the pickled shallot. Season with salt and pepper
Plate up
- Toss the salad leaves through the salad, then serve into bowls, topped with the falafels and pickled shallot. Drizzle over the tahini dressing
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