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.
Gosh! Falafel with Tomato & Onion Quinoa Salad
For those can’t-be-bothered-to-cook nights, we’ve got your back. Ready-to-eat Gosh! falafels join fluffy quinoa, crunchy veg and a dollop of minty yoghurt in a dish that’s speedy to cook and tastes delicious.
Ready in 20
1/3 daily fibre
5 plants
Serving size
Ingredients
- 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.)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- ½ cucumber
- 1 onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp red wine vinegar
- 80g quinoa (quinoa (100%))
- 1 handful of fresh mint
- 110g baby tomatoes
- 40g baby spinach
Nutritional Information
Calories: 561
Protein: 14g
Carbs: 55g
Fat: 31g
Ingredients
- 40g baby spinach (use half)
- 80g quinoa (use half) (quinoa (100%))
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp red wine vinegar (use half)
- 110g baby tomatoes (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 0.5 cucumber (use half)
- 1 onion (use half)
- 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 handful of fresh mint (use half)
Nutritional Information
Calories: 517
Protein: 14g
Carbs: 55g
Fat: 26g
Gosh! Falafel with Tomato & Onion Quinoa Salad
For those can’t-be-bothered-to-cook nights, we’ve got your back. Ready-to-eat Gosh! falafels join fluffy quinoa, crunchy veg and a dollop of minty yoghurt in a dish that’s speedy to cook and tastes delicious.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the quinoa and crumble in the stock cube. Boil for 13-14 mins, until cooked, then drain.
- Place the falafels onto a lined baking tray. Bake for 8-10 mins, or until heated through.
- Make the quick pickled onions; thinly slice half the onion and place into a small bowl with the vinegar, 2 tbsp water (1 tbsp for 1 person) and a pinch of sea salt. Mix and leave to pickle.
- Make the mint yoghurt; pick the mint leaves from the stalks and finely chop. Place the yoghurt in a small bowl and mix with the mint, 2 tsp olive oil a pinch of sea salt and black pepper.
- Dice the cucumber into 1cm cubes. Halve the tomatoes. Finely dice the remaining onion. Heat a medium frying pan with 2 tsp oil on medium-high heat. Add the diced onion, cook for 1 min, then add three-quarters of the tomatoes. Cook for 1 min, then add the cooked quinoa and mix to combine. Season with sea salt and black pepper.
- Serve the quinoa over the spinach, with the falafels on the side. Garnish with mint yoghurt, cucumber, tomatoes and pickled onion.
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