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Falafels with Garlic Yoghurt & Tabbouleh


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Plant-based powerhouses! 

NEW AND IMPROVED RECIPE: These falafels are blended with sweet potato & carrot to keep these flexitarian-foodie-favourites moist and never dry.  Served on a bed of summery tabbouleh, a grain salad made from fine bulgur wheat, capsicum, kale, parsley, garlic, and lemon juice then finished off with a dollop of garlic yogurt. The perfect spring-summer dish. 

360g - 1 Serve


Tabbouleh (45%) (Fine Bulgur (Cracked Wheat)), Water, Capsicum, Kale, Lemon Juice, Garlic, Dried Parsley, Salt, Pepper), Falafels (38%) (Chickpeas, Sweet Potato, Parsley, Coriander, Carrot, Garlic, Citric Acid, Salt, Bicarbonate of Soda, Pepper, Cumin, Rice Bran Oil), Garlic Yoghurt (16%) (Natural Yoghurt (Pasteurised Milk, Skim Milk Powder, Probiotic Culture, Yoghurt Culture), Garlic, Lemon Juice, Salt)

Contains Milk, Wheat

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Nutritional Info

Average Quantity per Serving Average Quantity per 100g
Energy 2570kj (613Cal) 447kj (107Cal)
Protein 23.4g
Fat (total) 17.4g 4.8g
Saturated 4.9g 1.4g
Carbohydrates 90.7g 25.2g
Sugars 7.8g
Dietary fibre 11g 3.1g
Sodium 1100mg 307mg


Peel back seal slightly and microwave on high for 3-4 minutes if chilled, 5-6 minutes if frozen, or until heated through.