Honey Glazed Falafel and Bulgur Tabbouleh
with Sweet Potato, Pickled Carrot and Harissa Yoghurt
Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base for this Honey Glazed Falafel and Bulgur Tabbouleh.
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
1 unit(s)
Sweet Potato
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
15 grams
Vegetable Stock Paste
1 unit(s)
Lemon
1 unit(s)
Carrot
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
1 bunch(es)
Flat Leaf Parsley
171 grams
Ready to Eat Falafels
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Pickle
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel), then pop it onto a large baking tray.
Drizzle with oil, sprinkle over the chermoula spice mix (add less if you'd prefer things milder), 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, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic and fry for 30 secs, then stir in the bulgur and cook for another 30 secs.
Stir in the vegetable stock paste and water for the bulgur (see pantry for amount), then bring to the boil. Simmer for 1 min, then 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 lemon into wedges.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pop the carrot ribbons into a medium bowl. Squeeze in some lemon juice and add the sugar for the pickle (see pantry for amount).
Season with salt, mix together well, then set aside to pickle.
In a small bowl, combine the yoghurt with half the harissa paste (add less if you'd prefer things milder). Set aside.
Roughly chop the parsley (stalks and all).
Once the bulgur is ready, fluff it up with a fork and stir in the parsley and remaining harissa paste.
Add a good squeeze of lemon juice and season with salt and pepper. Set your tabbouleh aside for now.
Just before the sweet potato is ready, place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.
Once ready, drizzle the honey (see pantry for amount) over the falafels and turn so they're nicely glazed.
Share your tabbouleh between your serving bowls.
Top the tabbouleh with your glazed falafels, roast sweet potato and pickled carrot in separate sections.
Drizzle the harissa yoghurt over the falafels and sweet potato to finish.
Serve with any remaining lemon wedges for squeezing over.
Enjoy!
