Falafels & Cannellini Bean Stew with Tahini Sauce & Parsley

Serving size

1 person 2 people 4 people

Ingredients

2 tsp maple syrup (use half)

(maple syrup(100%))
1 courgette (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
1 unwaxed lemon (use half)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
110g baby tomatoes (use half)
2 garlic clove
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 tbsp tahini (use half) (Sesame)
1 handful of fresh flat-leaf parsley (use half)
1 onion (use half)
1 tbsp smoked paprika (use half)
230g cannellini beans (use half)

(cannellini beans, water, salt)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	566Kcal
	384kJ	2370kJ
Fat	3.9g	24g
of which saturates	0.5g	2.9g
Carbohydrates	10g	63g
of which sugars	3.8g	24g
Protein	3.1g	19g
Salt	0.62g	3.8g
Fibre	3.9g	24g

Ingredients

1 handful of fresh flat-leaf parsley
1 unwaxed lemon
2 tsp maple syrup

(maple syrup(100%))
1 tbsp tahini (Sesame)
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.)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
200g passata

(tomatoes, salt, citric acid)
1 tbsp smoked paprika
230g cannellini beans

(cannellini beans, water, salt)
1 courgette
110g baby tomatoes
2 garlic clove
1 onion

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	561Kcal
	384kJ	2347kJ
Fat	4.0g	24g
of which saturates	0.5g	2.9g
Carbohydrates	10g	62g
of which sugars	3.9g	24g
Protein	3.1g	19g
Salt	0.63g	3.8g
Fibre	3.9g	24g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Falafels & Cannellini Bean Stew with Tahini Sauce & Parsley

Prep time: 15 mins

Total time: 25 mins

Cuisine: Middle Eastern

Food group: Vegan

Simmer full-of-fibre cannellini beans till silky, smooth and simply swoon-worthy with smoked paprika for a flavour punch. Top with GOSH! Moroccan-spiced falafels and finish with a zingy tahini drizzle and fresh parsley.

Cooking Instructions

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.

Before you start

Pull out a large lidded frying pan, a small bowl, a sieve & a measuring jug

Do the prep

Peel and finely dice the onion. Finely chop or crush the garlic. Cut the courgette into 1cm chunks. Halve the tomatoes. Drain and rinse the beans

Time to fry

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 5-6 mins, until softening. Season with salt and pepper
Add the tomatoes, garlic and paprika and cook for a further 2 mins

Simmer the stew

Stir the passata, stock powder, beans and 150ml water (75ml for 1 person) into the pan and bring to a boil, then simmer for 2-4 mins
Place the falafels into the beans, pop a lid on the pan, lower the heat to medium and simmer for 6-8 mins, turning halfway through, until warmed through

Final touches

Put the tahini pot in a bowl of hot water for 1 min to loosen. Quarter the lemon
In the small bowl, combine the tahini, maple syrup, a squeeze of lemon juice, 1 tbsp hot water (1/2 tbsp for 1 person) and a pinch of salt. Mix until smooth. Add a splash more water until you reach drizzling consistency
Finely chop the parsley, then stir half into the beans

Plate up

Share the falafels and beans between bowls. Drizzle with the tahini sauce and sprinkle with the remaining parsley. Garnish with the remaining lemon wedges