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 Tabbouleh with Yoghurt Drizzle
Celebrate summer with a bowl packed with fresh greens. Sweet peas, crunchy cucumbers, fresh-cut mint, and parsley make up the quinoa tabbouleh. Top with fluffy and protein-rich Gosh! falafels and drizzle with a zingy lemon yoghurt to bring it together.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 200g sugar snap peas
- 160g quinoa (quinoa (100%))
- 2 tsp black sesame seeds (Sesame)
- 1 cucumber
- 1 handful of fresh mint
- 1 handful of fresh flat-leaf parsley
- 30g pumpkin seeds
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 150g peas
- 1 unwaxed lemon
- 18 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.)
Nutritional Information
Calories: 575
Protein: 18g
Carbs: 57g
Fat: 30g
Gosh! Falafel Tabbouleh with Yoghurt Drizzle
Celebrate summer with a bowl packed with fresh greens. Sweet peas, crunchy cucumbers, fresh-cut mint, and parsley make up the quinoa tabbouleh. Top with fluffy and protein-rich Gosh! falafels and drizzle with a zingy lemon yoghurt to bring it together.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Add the sugar snaps in the final 2 mins of cooking, then drain altogether. Run under cool water to cool then set aside.
- Place the falafels onto a lined baking tray. Bake for 8-10 mins, until warmed through. In the final 2 mins, add the pumpkin seeds to the tray and toss with 1 tbsp oil. Continue baking until the seeds are golden and toasted.
- Make the tabbouleh; dice the cucumber into 1cm cubes. Roughly chop the parsley and mint. Transfer everything to a large mixing bowl along with the peas, juice from half the lemon, 2 tbsp olive oil, a pinch of sea salt and black pepper. Mix to combine.
- Make the yoghurt drizzle; in a small bowl, mix together the yoghurt, remaining lemon juice (to taste), a pinch of sea salt and black pepper. Once the quinoa is cooked and cooled, add it to the mixing bowl. Toss to combine.
- Serve the tabouleh with the falafel on top and dollop over the yoghurt drizzle. Sprinkle over the sesame seeds.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.