Falafels in Harissa Sauce
with Sweet Potato, Bulgur Wheat and Yoghurt
Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. It pairs perfectly with falafels and bulgur, also Middle Eastern staples, to make this colourful veg-filled bowl.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Diced Sweet Potato
20 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 sachet(s)
Dried Oregano
50 grams
Harissa Paste
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
171 grams
Ready to Eat Falafels
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins. Turn halfway through.
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the veg stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry until softened, 4-5 mins.
Add the dried oregano, harissa paste and garlic. Stir-fry for 1 min.
Stir in the passata, the remaining vegetable stock paste, the sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until slightly thickened, 4-5 mins.
Once your harissa sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Lower the heat to medium and add the falafels to the sauce, carefullly stirring to coat. Season with salt and pepper.
Simmer gently until cooked through, 5-6 mins.
Add the cooked sweet potato and butter (see pantry for amount) to the sauce. Stir gently until the butter has melted.
Share the bulgur wheat between your bowls, then top with the falafels and harissa sauce.
Drizzle over the yoghurt to finish.
Enjoy!
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