Glazed Falafels and Harissa Tabbouleh
with Tomato, Cucumber and Yoghurt
Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine - here, we've spiced it up with harissa. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base to pile falafels on top.
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)
10 grams
Vegetable Stock Paste
2 unit(s)
Medium Tomato
1 unit(s)
Baby Cucumber
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
171 grams
Ready to Eat Falafels
32 grams
Sweet Chilli Sauce
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
½ tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan and bring to the boil.
Stir in the bulgur and vegetable stock paste, 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, cut the tomatoes into 1cm chunks.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
In a medium bowl, combine the red wine vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Stir the tomato and cucumber into the dressing.
Place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.
When the falafels are golden, remove from the oven.
Drizzle over the sweet chilli sauce and turn to coat the falafels in the glaze.
When the bulgur is ready, fluff up the grains with a fork, then stir through the cucumber, tomato and harissa paste (add less if you'd prefer things milder).
Season to taste with salt and pepper.
Share the harissa tabbouleh between your serving bowls, then top with the glazed falafel.
Finish by drizzling over the Greek style natural yoghurt.
Enjoy!
