Smashed Falafels with Quinoa, Sumac Roast Veg Salad & Harissa Tahini Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh dill
2 tsp pumpkin seeds
40g rocket
2 onion
18 mediterranean falafel with chickpeas, garlic and basil

(Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)
1 tsp sumac
2 courgette
160g quinoa

(Quinoa 100%)
2 tbsp tahini (Sesame)
2 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
2 tsp maple syrup

(maple syrup(100%))
1 unwaxed lemon
180g Tenderstem broccoli

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	147Kcal	590Kcal
	613kJ	2469kJ
Fat	7.7g	31g
of which saturates	0.8g	3.3g
Carbohydrates	14g	58g
of which sugars	2.7g	11g
Protein	4.7g	19g
Salt	0.3g	1.2g
Fibre	3.8g	16g

Back

Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Smashed Falafels with Quinoa, Sumac Roast Veg Salad & Harissa Tahini Dressing

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mediterranean

Food group: Vegan

A vibrant Mediterranean-inspired bowl packed with flavor. Golden falafels sit atop fluffy quinoa with tenderstem broccoli, peppery rocket, and tangy sumac roast veg. Finished with a rich harissa tahini dressing and a squeeze of lemon for a fresh, zesty kick.

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 240C / fan 220C / gas mark 9
Line 2 baking trays with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a small bowl & a sieve

Roast the veg

Cut the onions into 1cm wedges. Slice the courgette into 1cm thick half-moons
Place both onto a lined baking tray, toss with the sumac, 2 tsp oil and a pinch of salt and pepper Roast for 18-20 mins, until soft and golden, then allow to cool slightly

Cook the quinoa & make the tahini

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Put the tahini pot in the small bowl filled with hot water for 1 min to loosen
Empty and dry the bowl, then add the tahini and 1 tbsp water and mix until smooth. Add the maple syrup, half the harissa, a squeeze of lemon juice and a pinch of salt. Mix until smooth and add 1-2 tbsp water to loosen to drizzling consistency, if needed

Time for falafel

Trim the broccoli and cut into thirds. Finely chop the dill
Place the falafels onto one side of the other lined baking tray. Add the broccoli to the other side, drizzle with 1 tsp oil and season with salt and pepper. Roast for 5 mins

Smash the falafel & assemble the salad

After 5 mins, use the bottom of a bowl or pan to gently crush each falafel. Drizzle with 1 tsp oil, season with salt and pepper. Toss the remaining harissa through the broccoli, then return to the oven for 5-6 mins, until golden and the broccoli is cooked through
Once cooled, add a squeeze of lemon juice, half the dill, the rocket, pumpkin seeds and 1/2 tbsp olive oil to the onion and courgette. Toss gently to combine. Season to taste with salt and pepper

Assemble the salad & plate up

Stir the remaining dill through the quinoa
Serve the quinoa and salad into bowls, with the broccoli alongside. Top with the falafels and drizzle over the harissa tahini dressing to finish