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 & Pea Tabbouleh with Yoghurt Drizzle
Celebrate Summer with a bowl of fresh greens. Sweet peas, crunchy cucumbers, fresh-cut mint, and parsley make up the quinoa tabbouleh. Top with fibre-rich Gosh! falafels and drizzle with lemon yoghurt.
Ready in 20
1/3 daily fibre
6 plants
Serving size
Ingredients
- 80g quinoa (Quinoa 100%)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 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.)
- 150g peas
- 80g rocket
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh mint
- 1 tsp nigella seeds
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 midi cucumber
Nutritional Information
Calories: 663
Protein: 19g
Carbs: 67g
Fat: 34g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh mint (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 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.)
- 150g peas (use half)
- 1 unwaxed lemon (use half)
- 80g rocket (use half)
- 1 midi cucumber (use half)
- 1 tsp nigella seeds (use half)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 663
Protein: 19g
Carbs: 67g
Fat: 34g
Gosh! Falafel & Pea Tabbouleh with Yoghurt Drizzle
Celebrate Summer with a bowl of fresh greens. Sweet peas, crunchy cucumbers, fresh-cut mint, and parsley make up the quinoa tabbouleh. Top with fibre-rich Gosh! falafels and drizzle with lemon yoghurt.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 180C
- Bring a large saucepan filled with salted water to a boil
- Line a baking tray with parchment paper
- Pull out a sieve, a large mixing bowl & a small bowl
Get the quinoa on
- Add the quinoa to a saucepan and boil for 13-14 mins, until cooked.
- Drain and rinse under cold water to cool down.
Falafel time
- Place the falafels on a lined baking tray. Bake for 8-10 mins / air fryer 5-6 mins, until heated through.
Make the tabbouleh
- Dice the cucumber into 1cm cubes.
- Roughly chop the parsley, mint and rocket.
- Add everything to a large mixing bowl along with the peas, juice from half the lemon, maple mustard dressing, 1 tbsp olive oil, a pinch of salt and pepper.
- Mix to combine.
Make the yoghurt drizzle
- In a small bowl, mix the yoghurt with the remaining lemon juice, a pinch of salt and pepper.
Plate up
- Once the quinoa is cooked and cooled, toss into the bowl to combine.
- Serve the tabbouleh with the falafels.
- Dollop over the yoghurt drizzle. Sprinkle over the nigella seeds.
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