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.
Falafel and Fig Lentil & Quinoa Salad
Roasted fig, onion and aubergine salad with mixed grains and almond yoghurt dressing.
Prep in 10
2/3 daily fibre
New
7 plants
Low sat fat
Serving size
Ingredients
- 80g rocket
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 420g figs
- 18 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 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 1 aubergine
Nutritional Information
Calories: 550
Protein: 21g
Carbs: 64g
Fat: 22g
Falafel and Fig Lentil & Quinoa Salad
Roasted fig, onion and aubergine salad with mixed grains and almond yoghurt dressing.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Peel the onion and cut into 6 wedges. Slice the aubergine into 2cm discs. Place both onto a lined baking tray, drizzle with 2 tsp oil and season with sea salt and black pepper. Roast for 15 mins.
- Meanwhile, quarter the figs, roughly chop the parsley, halve the lemon and drain and rinse the chickpeas. In a small bowl, mix the yoghurt with the juice from half the lemon and a pinch of salt. Set aside.
- After 8 mins, add the figs and falafel to the baking tray and cook for a further 5-7 mins, until the falafels are piping hot and the veg is soft and golden.
- In the meantime, heat a large frying pan on medium-high heat. Add the quinola and break it up with a spoon. Add the chickpeas to the pan and cook for 2-3 mins, until piping hot. Remove from the heat and stir in the parsley, the juice from the remaining lemon and 2 tsp olive oil. Season generously with sea salt and black pepper.
- Mix the roasted aubergine and onion into the quinoa and chickpeas, then serve into bowls. Place the figs and falafel on top, then drizzle over the lemony yoghurt dressing.
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