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 & Courgette Salad with Garlic Yoghurt
Say hello to your new favourite salad. Toss charred courgette, dill, cucumber and sweet peas with fibre-rich quinoa. Pair with a cooling and garlicky yoghurt sauce for balance. Crunchy radishes bring a punchy bite. Gosh! Moroccan spiced falafels pack in more protein.
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 courgette
- 80g quinoa (quinoa (100%))
- 1 handful of fresh dill
- 80g almond yoghurt (nush) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 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.)
- 1 midi cucumber
- 1 unwaxed lemon
- 2 mixed radishes
- 10g flaked almonds (Nuts)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 shallot
- 150g peas
Nutritional Information
Calories: 583
Protein: 23g
Carbs: 64g
Fat: 26g
Ingredients
- 1 handful of fresh dill (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.)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lemon (use half)
- 1 midi cucumber (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 shallot (use half)
- 2 mixed radishes
- 80g almond yoghurt (nush) (use half) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 80g quinoa (use half) (quinoa (100%))
- 1 courgette (use half)
- 150g peas (use half)
Nutritional Information
Calories: 583
Protein: 23g
Carbs: 64g
Fat: 26g
Gosh! Falafel & Courgette Salad with Garlic Yoghurt
Say hello to your new favourite salad. Toss charred courgette, dill, cucumber and sweet peas with fibre-rich quinoa. Pair with a cooling and garlicky yoghurt sauce for balance. Crunchy radishes bring a punchy bite. Gosh! Moroccan spiced falafels pack in more protein.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 180C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium frying pan, a small bowl & a grater
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Add the peas in the final 2 mins of cooking, then drain all together
Soften the courgette
- Meanwhile, slice the courgette into 1cm thick half-moons
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the courgette and cook for 4-5 mins, until soft and golden brown. Season with salt and pepper
- Remove from the heat and leave to one side to cool
Add the falafels & prep
- Add the falafels to the lined baking tray and cook for 5-6 mins / air fryer 4-5 mins, until warmed through
- Meanwhile, finely dice the shallot. Trim and thinly slice the radishes into rounds. Roughly chop the dill
- Zest and quarter the lemon. Dice the cucumber into 1-2cm cubes
- Combine the yoghurt, garlic paste, a small squeeze of lemon juice (to taste) and a pinch of salt in the small bowl
Build the salad
- Return the cooked quinoa and peas to the saucepan, then mix in the shallot, courgette, cucumber, radish, dill, lemon zest and half the flaked almonds. Season with a pinch of salt
Plate up
- To serve, spread the garlic yoghurt onto plates and top with the salad and falafels
- Sprinkle with the remaining flaked almonds. Serve the remaining lemon wedges on the side
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