Falafels in Harissa Sauce
with Bulgur Wheat and Yoghurt
Hailing from Middle Eastern and Levantine cuisine, falafel are a fast favourite with vegetarians and meat-eaters alike due to their unique texture and versatile flavour. Our Falafels in Harissa Sauce pairs these veggie fritters with a punchy spiced sauce atop bulgur wheat with some yoghurt to cool off with.
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
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
20 grams
Vegetable Stock Paste
(Contains Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 sachet(s)
Dried Oregano
50 grams
Harissa Paste
(Contains Sulphites)
1 carton(s)
Tomato Passata
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
40 grams
Baby Spinach
171 grams
Ready to Eat Falafels
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
Pour the water for the bulgur wheat (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 butter (see pantry for amount) to the sauce. Stir gently until melted.
Share the bulgur wheat between your bowls, then top with the falafels and harissa sauce.
Drizzle over the yoghurt to finish.
Enjoy!
