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 Salad with Turmeric Yoghurt Drizzle
Good-for-you quinoa infused with korma spices and sweet roasted peppers. Roasted sweet potato and Moroccan falafels to pack in the fibre. A creamy yoghurt dressing infused with ginger, lime, chilli and turmeric for more flavour. Crunchy coconut chips take it to the next level.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 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.)
- 40g baby spinach (use half)
- 10g toasted coconut chips (use half)
- 1 handful of fresh coriander (use half)
- 2 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 small sweet potato
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 pepper
- 1 chilli (use half)
- 80g quinoa (use half) (quinoa (100%))
- 0.5 tsp turmeric (use half)
- 110g baby tomatoes (use half)
- 2 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 751
Protein: 19g
Carbs: 114g
Fat: 26g
Ingredients
- 1 handful of fresh coriander
- 110g baby tomatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 chilli
- ½ tsp turmeric
- 40g baby spinach
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 small sweet potato
- 1 unwaxed lime
- 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.)
- 2 pepper
- 2 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 10g toasted coconut chips
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 669
Protein: 16g
Carbs: 84g
Fat: 31g
Gosh! Falafel Salad with Turmeric Yoghurt Drizzle
Good-for-you quinoa infused with korma spices and sweet roasted peppers. Roasted sweet potato and Moroccan falafels to pack in the fibre. A creamy yoghurt dressing infused with ginger, lime, chilli and turmeric for more flavour. Crunchy coconut chips take it to the next level.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Cut the sweet potato into wedges, then place on one side of a lined baking tray. Thinly slice the peppers and halve the tomatoes. Place both on the other side of the tray and drizzle over 1 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, turning halfway, until all the veg is soft and golden. Add the falafels for the final 5-7 mins to heat through.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Make the dressing; finely dice the chilli (remove the seeds for less heat). Zest half the lime, then cut in half. In a small bowl, mix the yoghurt, turmeric, ginger paste (to taste), lime zest, half the chilli (to taste) and a squeeze of lime juice.
- Once the quinoa is cooked and drained, wipe the saucepan clean and reheat with 2 tsp oil on medium heat. Add the korma paste, cook for 30 seconds, then stir in the cooked quinoa, roasted tomatoes and peppers. Remove from the heat. Rinse and roughly chop the spinach, then stir into the quinoa along with a squeeze of lime juice (to taste) and a pinch of sea salt.
- Roughly chop the coriander. Toss half the coriander, a squeeze of lime juice, and the remaining chilli (to taste) with the roasted sweet potato.
- Serve the quinoa on plates, topped with the falafels and sweet potato. Drizzle over the dressing. Sprinkle the coconut chips and remaining coriander on top.
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