Falafel and Bulgur Tabbouleh Bowl

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.