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Recipe by: Gem’s Wholesome Kitchen


  • 1 packet of GOSH! Moroccan spiced falafel
  • 1 cup quinoa, rinsed well
  • Pinch of salt plus more
  • 1 fresh lemon juiced and zest
  • Pomegranate
  • 1 red onion chopped finely
  • 2 peppers chopped finely ( red and green)
  • Glug of olive oil
  • Small Bunch of chopped flat-leaf parsley chopped
  • 2 TBS dried cranberries
  • 1 TBS pine nuts


  1. First cook the quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
  2. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. Meanwhile, chop all the veggies and herbs and put in a bowl with the quinoa, pomegranate lemon juice and zest in a bowl with the olive oil.
  4. Crumble the GOSH Moroccan falafels in and mix well. Season with salt and pepper and taste. Cover and keep chilled until you are ready to serve.
  5. Can be made 1 day ahead.