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. Think spiced beetroot. Wild rice with crunchy pumpkin seeds. Gosh! Moroccan falafels. And a garlicky lime yoghurt bringing all the flavours together.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 20g rocket
- 2 tsp maple syrup (maple syrup(100%))
- 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 chilli
- 1 garlic clove
- 1 unwaxed lime
- 80g wild rice (wild rice (100%))
- 1 carrot
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 200g raw beetroot
- 1 onion
Nutritional Information
Calories: 660
Protein: 16g
Carbs: 81g
Fat: 31g
Ingredients
- 1 garlic clove (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g raw beetroot (use half)
- 20g rocket (use half)
- 1 unwaxed lime (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 onion (use half)
- 1 carrot (use half)
- 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.)
- 80g wild rice (use half) (wild rice (100%))
- 1 chilli (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tsp pumpkin seeds (use half)
Nutritional Information
Calories: 660
Protein: 16g
Carbs: 81g
Fat: 31g
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. Think spiced beetroot. Wild rice with crunchy pumpkin seeds. Gosh! Moroccan falafels. And a garlicky lime yoghurt bringing all the flavours together.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, 2 small bowls, a sieve, a grater & a peeler
Get the rice on & roast the veg
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, cut the carrot into 1cm discs. Trim and peel the beetroot, then cut into 1cm thick wedges. Peel the onion and cut into 8 wedges
- Add all to the lined baking tray, toss with 1 tsp oil, sprinkle over the Middle Eastern spice mix and season generously with salt. Roast for 22-25 mins / air fryer 18-20 mins, until soft and golden
Make the garlic sauce
- Zest and quarter the lime. Roughly chop or crush the garlic. Deseed and finely slice the chilli
- In a small bowl, combine the garlic, yoghurt, lime zest, juice from 1 lime wedge and 1 tbsp water (1/2 tbsp for 1 person). Season generously with salt and pepper
Heat the falafels
- When the veg has 5 mins remaining, place the falafels on top of the veg, return to the oven and continue to roast for another 5-7 mins / air fryer 4-5 mins, until the falafels are heated through
Finish the falafels & assemble the rice salad
- In the other small bowl, mix together the maple syrup and the juice from another lime wedge. When ready, toss the cooked falafels in the maple dressing
- Combine the remaining lime and 1 tbsp oil in the large bowl. Season with salt and pepper. Add the cooked rice and roasted veg to the bowl, then toss to coat in the dressing
Plate up
- Add the rocket to the salad and toss to combine
- Share the the rice salad between bowls. Place the falafels on top and drizzle over the garlic sauce
- Sprinkle over the pumpkin seeds and sliced chilli (for those who'd like the heat)
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