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.
Smashed Falafel Salad with Quinoa Tabbouleh & Tahini Tapenade
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!
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp pumpkin seeds
- 40g rocket
- 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.)
- 1 tbsp tahini (Sesame)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 110g baby tomatoes
- 1 pepper
- 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 quinoa (Quinoa 100%)
Nutritional Information
Calories: 699
Protein: 16g
Carbs: 61g
Fat: 43g
Ingredients
- 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)
- 110g baby tomatoes (use half)
- 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.)
Nutritional Information
Calories: 699
Protein: 16g
Carbs: 61g
Fat: 43g
Smashed Falafel Salad with Quinoa Tabbouleh & Tahini Tapenade
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!
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Cooking Instructions
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 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 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
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