Smashed Falafels with Quinoa Tabbouleh & Tahini Dressing

Serving size

1 person 2 people 4 people

Ingredients

18 mediterranean falafel with chickpeas, garlic and basil

(Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)
30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 tbsp tahini (Sesame)
80g rocket
30g pumpkin seeds
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 handful of fresh flat-leaf parsley
1 unwaxed lemon
200g baby tomatoes
160g quinoa

(Quinoa 100%)
2 pepper

Allergens

Contains: Sesame, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	179Kcal	611Kcal
	749kJ	2557kJ
Fat	10g	35g
of which saturates	1.1g	3.9g
Carbohydrates	16g	54g
of which sugars	2.5g	8.5g
Protein	5.1g	17g
Salt	0.44g	1.5g
Fibre	4.2g	14g

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

Smashed Falafels with Quinoa Tabbouleh & Tahini Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: Middle Eastern

Food group: Vegan

Our twist on a refreshing tabbouleh stars fluffy quinoa, juicy tomatoes, vibrant roasted pepper and juicy olives. Top with smashed garlic & basil falafels, made extra crispy in the oven. To finish? A moreish tahini and red pepper tapenade drizzle. Delish!

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

Boil & roast

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

Dress the tomatoes

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

Smash the falafels & make the tahini dressing

After 5 mins of roasting, remove the tray from the oven. Use the bottom of a bowl or pan to gently crush each falafel
Drizzle with 1 tbsp oil, season with salt and pepper, then return to the oven for 10-12 mins, until golden and crispy
Meanwhile, roughly chop the parsley (reserving a few leaves for garnish). Halve the olives
Put the tahini pots 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. Mix until smooth. If needed, add more water to get a drizzly consistency

Toss & plate up

When everything's ready, add the quinoa, roasted pepper, parsley and olives to the tomato bowl and toss to combine. Add the rocket and toss again, season to taste, then serve into bowls
Top with the smashed falafels. Drizzle over the tahini dressing. Scatter with the pumpkin seeds and reserved parsley to finish