Gosh! Falafel & Courgette Salad with Garlic Yoghurt

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	583Kcal
	460kJ	2438kJ
Fat	4.9g	26g
of which saturates	0.5g	2.8g
Carbohydrates	12g	64g
of which sugars	3.3g	18g
Protein	4.4g	23g
Salt	0.18g	0.98g
Fibre	3.3g	18g

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)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	583Kcal
	458kJ	2439kJ
Fat	4.9g	26g
of which saturates	0.5g	2.8g
Carbohydrates	12g	64g
of which sugars	3.3g	18g
Protein	4.3g	23g
Salt	0.18g	0.98g
Fibre	3.3g	18g

Back

Vegan Ready in 20 1/3 daily fibre 7 plants Low sat fat

Gosh! Falafel & Courgette Salad with Garlic Yoghurt

Prep time: 15 mins

Total time: 20 mins

Cuisine: Middle Eastern

Food group: Vegan

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.

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

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