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
- 100g Tomatoes Baby Seasonal Mix
- 20g mixed salad leaves
- 1 handful of fresh mint
- 1 tbsp tahini (Sesame)
-
15ml hot honey(honey, chilli extract)
- 80g greek style yoghurt (Milk)
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 100g feta (Milk)
- 1 midi cucumber
-
9 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 tbsp red wine vinegar(red wine vinegar (100%))
- 1 shallot
Allergens
Contains:
Sesame, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 165Kcal | 629Kcal |
| 688kJ | 2630kJ | |
| Fat | 12g | 45g |
| of which saturates | 3.8g | 14g |
| Carbohydrates | 9g | 32g |
| of which sugars | 3.8g | 14g |
| Protein | 5.5g | 21g |
| Salt | 0.65g | 2.5g |
| Fibre | 2.4g | 9.1g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
- 20g mixed salad leaves (use half)
- 1 handful of fresh mint (use half)
- 1 tbsp tahini (use half) (Sesame)
-
15ml hot honey (use half)(honey, chilli extract)
- 80g greek style yoghurt (use half) (Milk)
-
1 tsp dried oregano (use half)(Dried Rubbed Oregano 100%.)
- 100g feta (use half) (Milk)
- 1 midi cucumber (use half)
-
9 mediterranean falafel with chickpeas, garlic and basil (use half)(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 tbsp red wine vinegar (use half)(red wine vinegar (100%))
- 1 shallot (use half)
Allergens
Contains:
Sesame, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 165Kcal | 629Kcal |
| 688kJ | 2630kJ | |
| Fat | 12g | 45g |
| of which saturates | 3.8g | 14g |
| Carbohydrates | 9g | 32g |
| of which sugars | 3.8g | 14g |
| Protein | 5.5g | 21g |
| Salt | 0.65g | 2.5g |
| Fibre | 2.4g | 9.1g |
Prep in 10
New
8 plants
Crushed Falafel Bowl with Greek-style Salad & Tahini Yoghurt Dressing
This vibrant bowl is perfect for summer. It stars GOSH! Mediterranean falafels, crushed and baked until perfectly crispy. Crunchy cucumber, sweet tomatoes and creamy feta are the perfect base for the Greek-style salad. A smooth tahini yoghurt dressing ties everything together. Delish!
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 medium bowls & a small bowl
Pickle the shallot & bake the falafels
- Thinly slice the shallot. In a medium 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, toss with 1 tsp oil and season with salt and pepper. Roast for 5 mins
- After 5 mins, 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 into 1/2cm thick half-moons. Quarter the tomatoes. Dice the feta into 1cm cubes
- In the other medium 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
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen
- Empty and dry the bowl, then add the tahini, honey and yoghurt with a pinch of salt. Mix until smooth
- Pick the mint leaves from the stalks, roughly tear and toss though the pickled shallot, along with the salad leaves. Season with salt and pepper
Plate up
- Share the salad between bowls, topped with the falafels and pickled shallot. Drizzle over the tahini dressing
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