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.
Serving size
Ingredients
Ingredients
- 200g baby tomatoes
- 2 tsp smoked paprika
- 4 large potatoes
- 1 shallot
- 1 cucumber
- 4 spring onion
- 80g rocket
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
-
30g pitted black olives(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
-
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.)
- 2 unwaxed lime
- 1 handful of fresh coriander
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 505Kcal |
| 445kJ | 2113kJ | |
| Fat | 4.0g | 19g |
| of which saturates | 0.4g | 1.9g |
| Carbohydrates | 14g | 66g |
| of which sugars | 2.1g | 10g |
| Protein | 2.6g | 12g |
| Salt | 0.27g | 1.3g |
| Fibre | 2.7g | 13g |
Vegan
1/3 daily fibre
7 plants
Low sat fat
Family classics
Mediterranean-style Falafels, Roasted Tomato Salsa & Wedges
A proper family favourite with a plant-based twist - Mediterranean Falafels. For sides? A roasted tomato and spring onion salsa. Zingy balsamic and juicy black olive salad. And golden potato wedges, baked with a pinch of paprika for smoky flavour.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium bowl & a large mixing bowl
Get the wedges on & prep the ingredients
- Cut the potatoes into wedges. Place onto a lined baking tray and toss with 1 tsp oil, paprika and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, thinly slice the spring onions. Halve 1 lime and quarter the other
- Roughly chop the coriander. Halve the tomatoes
Make the salsa
- Place the tomatoes and spring onion onto the other lined baking tray and toss with 1 tsp oil
- Roast for 5-7 mins until soft. Place the cooked tomatoes and spring onion in the medium bowl
- Add the juice from the halved lime, coriander and pinch of salt. Mix and set aside
Build the salad
- Dice the cucumber into 1cm cubes. Thinly slice the shallot. Halve the olives
- Add all to the large mixing bowl and drizzle over half the balsamic vinegar and 1 tsp oil. Just before serving, mix through the rocket
Heat up the falafels & plate up
- Place the falafels onto the empty tomato tray. Bake for 5-7 mins, until warmed through
- Once cooked, drizzle over the remaining balsamic vinegar and toss to coat
- Serve the potato wedges on plates, alongside the salad. Top with the falafels and spoon over the roasted tomato salsa
- Garnish with the lime wedges
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