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.
Moroccan-spiced Falafels with Wild Rice Salad, Roasted Root Veg & Garlic Sauce
Get ready to be whisked off the coast of Marrakech with this vibrant bowl. Think a rainbow of seasonal veggies and warming spices. Wild rice with crunchy pumpkin seeds. Gosh! Moroccan falafels. And a garlicky lime yoghurt bringing all the flavours together.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 tbsp maple syrup (maple syrup(100%))
- 40g pea shoots
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 18 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 tsp turmeric
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 400g raw beetroot
- 2 carrot
- 2 onion
Nutritional Information
Calories: 641
Protein: 14g
Carbs: 77g
Fat: 29g
Moroccan-spiced Falafels with Wild Rice Salad, Roasted Root Veg & Garlic Sauce
Get ready to be whisked off the coast of Marrakech with this vibrant bowl. Think a rainbow of seasonal veggies and warming spices. Wild rice with crunchy pumpkin seeds. Gosh! Moroccan falafels. And a garlicky lime yoghurt bringing all the flavours together.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a peeler
Roast the veg
- Cut the carrots into 1cm discs. Trim and peel the beetroot, then cut into 1cm thick wedges. Peel and cut 1 onion into 8 wedges
- Add the prepped veg to the lined baking tray, toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15 mins / air fryer 12 mins
Pickle the onion & make the turmeric yoghurt
- Meanwhile, thinly slice the other onion
- In the medium bowl, combine the onion, vinegar and a pinch of salt and pepper. Set aside to pickle
- In the small bowl, mix together the yoghurt, ginger & garlic paste, half the tamari, half the turmeric and 50ml water
Warm up the falafels & make the rice salad
- When the veg has roasted for 15 mins / air fryer 12 mins, add the falafels to the tray. Return to the oven for 5 mins / air fryer 3 mins, until the veg is soft and golden and the falafels are heated through
- Meanwhile, heat the large frying pan with 1 tsp oil. Once hot, add the remaining turmeric and cook for 1 min, then add the rice, remaining tamari and 50ml water. Cook for 1 min, until hot
- Stir through the roasted veg and season to taste
Finish & plate up
- Share the rice and pea shoots between bowls. Scatter over the pickled onion (reserving the pickling liquid)
- Add the maple syrup and 2 tsp olive oil to the pickling liquid bowl. Add the falafels, toss to coat, then place on top of the rice. Drizzle over the turmeric yoghurt
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.