Smashed Falafel Salad with Quinoa Tabbouleh & Tahini Tapenade

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
80g quinoa

(Quinoa 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.)
1 pepper
1 unwaxed lemon
1 handful of fresh flat-leaf parsley
1 tbsp tahini (Sesame)
2 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
40g rocket
2 tsp pumpkin seeds
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))

Allergens

Contains: Sesame, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	168Kcal	676Kcal
	703kJ	2830kJ
Fat	10g	40g
of which saturates	1.2g	4.7g
Carbohydrates	15g	61g
of which sugars	3.8g	15g
Protein	4.0g	16g
Salt	0.45g	1.8g
Fibre	3.9g	16g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 tbsp red pepper tapenade (use half) (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
1 pepper (use half)
1 tbsp tahini (use half) (Sesame)
1 unwaxed lemon (use half)
80g quinoa (use half)

(Quinoa 100%)
40g rocket (use half)
2 tsp pumpkin seeds (use half)
1 handful of fresh flat-leaf parsley (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.)

Allergens

Contains: Sesame, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	168Kcal	676Kcal
	703kJ	2830kJ
Fat	10g	40g
of which saturates	1.2g	4.7g
Carbohydrates	15g	61g
of which sugars	3.8g	15g
Protein	4.0g	16g
Salt	0.45g	1.8g
Fibre	3.9g	16g

Back

Vegan Ready in 20 1/3 daily fibre 7 plants Low sat fat

Smashed Falafel Salad with Quinoa Tabbouleh & Tahini Tapenade

Prep time: 15 mins

Total time: 20 mins

Cuisine: Mediterranean

Food group: Vegan

A Mediterranean-inspired bowl, perfect for summer. Starring GOSH! Moroccan-spiced falafels, lightly smashed and baked till crispy, paired with a refreshing quinoa tabbouleh, bursting with vibrant tomatoes and crunchy peppers. To drizzle, a flavour-packed tapenade, made with creamy tahini and sweet red pepper. Finish with a scattering of pumpkin seeds, for the perfect bite!

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 a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large bowl, a small bowl & a sieve

Get started

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Meanwhile, dice the pepper into 1cm chunks
Place the falafels onto one side of the lined baking tray. Add the pepper to the other side, drizzle with 1 tsp olive oil and season with salt and pepper. Roast for 5 mins

Macerate the tomatoes

Halve the tomatoes and lemon
Add the tomatoes and 1 tbsp olive oil to the large bowl. Squeeze in the juice from half the lemon and season with salt and pepper. Toss to coat, then set aside

Smash the falafels & make the tapenade

After 5 mins, remove the tray from the oven. Use the bottom of a bowl or pan to gently crush each falafel. Drizzle with 2 tsp olive oil, season with salt and pepper, then return to the oven for 10-12 mins, until golden
Meanwhile, roughly chop the parsley. Halve the olives
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, red pepper tapenade and 2 tbsp water (1 tbsp for 1 person). Season to taste

Toss & plate up

When everything is ready, add the quinoa, olives, pepper and parsley to the tomato bowl and toss to combine. Add the rocket and toss again, then share between bowls
Top with the smashed falafels. Drizzle over the tahini tapenade and scatter with the pumpkin seeds to finish. Garnish with the remaining lemon, cut into wedges