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-style Falafels with Sweet Potato Wedges, Tamarind Ketchup & Herby Slaw
Have you tried Gosh! Moroccan Falafel yet? You're in for a real treat. Bake 'em till golden, then serve with sweet potato wedges, a crunchy, herby slaw, and a fragrant homemade tamarind ketchup. And the best part: each serving contains all your 5 a day. What a feast!
1/3 daily fibre
5 of 5 a day
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)
- 1 handful of fresh coriander
- 1 sweetheart cabbage
- 1 carrot
- 1 unwaxed lime
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 tsp maple syrup (maple syrup(100%))
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 tsp nigella seeds
- 75g seasonal tomatoes
- 1 sweet potato
Nutritional Information
Calories: 610
Protein: 10g
Carbs: 84g
Fat: 27g
Ingredients
- 75g seasonal tomatoes (use half)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tsp nigella seeds (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 sweetheart cabbage (use half)
- 1 sweet potato (use half)
- 1 carrot (use half)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 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.)
Nutritional Information
Calories: 620
Protein: 10g
Carbs: 86g
Fat: 27g
Moroccan-style Falafels with Sweet Potato Wedges, Tamarind Ketchup & Herby Slaw
Have you tried Gosh! Moroccan Falafel yet? You're in for a real treat. Bake 'em till golden, then serve with sweet potato wedges, a crunchy, herby slaw, and a fragrant homemade tamarind ketchup. And the best part: each serving contains all your 5 a day. What a feast!
Getting hungry?
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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 mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a small saucepan, a medium bowl, a measuring jug & a grater
Start with the wedges
- Cut the sweet potato into wedges and place onto a lined baking tray, drizzle with 2 tsp oil and a pinch of salt and pepper. Bake for 25-30 mins / air fryer 20-25 mins, until soft and golden
Time for ketchup
- Halve the tomatoes
- Heat the small saucepan with 1 tsp oil on medium heat. Once hot, add half the nigella seeds and cook for 30 secs, then add the tomatoes and cook for a further 2 mins
- Stir in the tamarind, maple syrup, tomato ketchup and 100ml water (50ml for 1 person). Simmer on medium heat for 8-10 mins, until thickened and jammy. Season generously with salt and pepper. Remove from the heat and set aside
Make the slaw
- Zest half the lime, then halve. Coarsely grate the carrot (peel optional). Trim and finely slice the cabbage. Finely chop the coriander
- In the medium bowl, combine the yoghurt, the juice of half the lime, three-quarters of the coriander and a pinch of salt and pepper. Add the carrot and cabbage and mix to coat. Taste and season with more lime juice, salt and pepper to taste
Final touches
- When the wedges have 10 mins remaining, sprinkle with the remaining nigella seeds and the lime zest, then move them to one side of the tray and add the falafels alongside. Bake for 5-7 mins / air fryer 5-6 mins, until warmed through
Plate up
- Share the falafels between plates, with the sweet potato wedges, slaw and tamarind ketchup alongside. Garnish with the remaining coriander
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