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! Falafels & Roasted Vegetable Tagine
You'll love this roasted veggie tagine – spiced with warming harissa and sweetened by plump apricots. Simmer away with vitamin-rich red onions, peppers, carrots and Gosh! Moroccan falafels. On the side? Golden turmeric-infused rice.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 18 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.)
- 2 pepper
- 2 carrot
- 160g brown rice (brown rice (100%))
- ½ tsp turmeric
- 1 handful of fresh coriander
- 1 onion
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 4 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)
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 3 garlic clove
Nutritional Information
Calories: 549
Protein: 11g
Carbs: 76g
Fat: 20g
Gosh! Falafels & Roasted Vegetable Tagine
You'll love this roasted veggie tagine – spiced with warming harissa and sweetened by plump apricots. Simmer away with vitamin-rich red onions, peppers, carrots and Gosh! Moroccan falafels. On the side? Golden turmeric-infused rice.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C. Bring a large saucepan filled with salted hot water to a boil. Add the rice and turmeric to the pan and boil for 25-30 mins until cooked, then drain. Return to the pan and set aside.
- Cut the onion and peppers into 2cm squares. Cut the carrots into thin discs (peel optional). Transfer the veg onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast in the oven for 10 mins / air fryer 8 mins.
- Make the tagine; finely chop or crush the garlic. Heat a medium saucepan with 1 tbsp oil on medium-high heat. Add the garlic, cook for 1 min, then add the apricots and harissa (to taste). Cook for 1 min, then add the chopped tomatoes and 100ml hot water. Bring to a boil then simmer for 8-10 mins, until thickened. Season with sea salt and black pepper.
- After 10 mins of roasting the veg, add the falafels to the tray. Roast for another 10 mins / air fryer 5-6 mins, until the veg is golden and the falafels are heated through. Roughly chop the coriander.
- Stir the roasted veg and half the coriander into the tagine. Gently stir in the cooked falafels. Simmer for a final 1-2 mins, adding a splash of water if it gets too thick. Season to taste with sea salt and black pepper.
- Serve the falafel tagine with the turmeric rice and scatter over the remaining coriander.
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