Falafel and Bulgur Tabbouleh Mezze Bowl
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Falafel and Bulgur Tabbouleh Mezze Bowl

with Sweet Potato, Pickled Carrot and Harissa Yoghurt

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

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

(Contains Celery)

1 unit(s)


1 unit(s)


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



Nutritional information

Energy (kJ)3072 kJ
Energy (kcal)734 kcal
Fat20.7 g
of which saturates3.9 g
Carbohydrate120.3 g
of which sugars37.4 g
Protein18.8 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Lidded saucepan
Medium Bowl
Small Bowl



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, 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 the pan is 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 wheat (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. 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 are nicely glazed. 


Share the bulgur tabbouleh out between your serving bowls. 

Arrange the glazed falafels onto one third of the bulgur. Pop the sweet potato onto another third and finish with the pickled carrot on the remaining third.

Drizzle the harissa yoghurt over the falafels and sweet potato to finish and serve with any remaining lemon wedges for squeezing over.