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.
Mezze Plate with Hummus & Gosh! Falafels
Fill your plates with all your favourite Turkish flavours. Gosh! Moroccan falafels spiced with red pepper and sweet apricots. Fibre-rich quinoa flecked with fresh herbs and lemon zest. A fiery harissa dressing to drizzle all over the top. It's a Turkish feast in the comfort of your own home.
Prep in 10
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 80g quinoa (quinoa (100%))
- 1 tbsp tahini (Sesame)
- 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 little gem lettuce
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- ½ cucumber
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 handful of fresh flat-leaf parsley
- 120g chickpeas in water (chickpeas, water)
- 1 tsp ground cumin
- 110g baby tomatoes
- 1 onion (use half)
Nutritional Information
Calories: 627
Protein: 23g
Carbs: 74g
Fat: 27g
Ingredients
- 80g quinoa (use half) (quinoa (100%))
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 0.5 cucumber (use half)
- 120g chickpeas in water (use half) (chickpeas, water)
- 1 tbsp tahini (use half) (Sesame)
- 1 onion (use a quarter)
- 110g baby tomatoes (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.)
- 1 little gem lettuce (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tsp ground cumin (use half)
Nutritional Information
Calories: 642
Protein: 23g
Carbs: 75g
Fat: 28g
Mezze Plate with Hummus & Gosh! Falafels
Fill your plates with all your favourite Turkish flavours. Gosh! Moroccan falafels spiced with red pepper and sweet apricots. Fibre-rich quinoa flecked with fresh herbs and lemon zest. A fiery harissa dressing to drizzle all over the top. It's a Turkish feast in the comfort of your own home.
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Cooking Instructions
- Preheat the oven to 210C / 190C fan / gas mark 7. Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain, then rinse under cold water. Return to the pan and set aside.
- Make the hummus; drain and rinse the chickpeas. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the chickpeas, cumin and garlic paste. Cook for 1 min, then pour in 75ml water (40ml for 1 person). Bring to a boil then simmer for 5-8 mins, until softened. Mash with a potato masher until smooth. Stir in the tahini, 1 tsp olive oil and a splash of water. Season with sea salt. Set aside to cool.
- Place the falafels onto a lined baking tray. Roast for 8-10 mins, until heated through.
- Trim and thinly slice the lettuce. Very finely slice half an onion. Halve the tomatoes. Thinly slice the cucumber into half-moons. Place all the veg into a mixing bowl. Zest and quarter the lemon. Squeeze the juice from 1 lemon wedge over the salad.
- Make the dressing; in a small bowl, mix the harissa, juice from 1 lemon wedge and 1/2 tbsp water. Finely chop the parsley and stir it through the cooked quinoa along with the zest. Add the juice from the remaining lemon wedge to the hummus (to taste) and mix.
- Serve the quinoa with the cucumber salad, falafels and hummus. Drizzle over the dressing.
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