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Falafel and Houmous Bulgur Bowl
Falafel and Houmous Bulgur Bowl

Falafel and Houmous Bulgur Bowl

with Bell Pepper, Pickled Onion and Hot Sauce Drizzle

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025

Build a bowl of flavour with our Falafel and Houmous Bulgur Bowl. Inspired by tabbouleh, we're stirring roasted veg and salad leaves through the bulgur, then topping with falafels, houmous and hot sauce for a mezze inspired meal.

Tags:
Veggie
Calorie Smart
New
Climate Conscious
Allergens:
Sulphites
Cereals containing gluten
Wheat
Sesame

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.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

160 grams

Falafel

(May contain traces of: Cereals containing gluten, Mustard, Soya, Wheat)

50 grams

Baby Leaf Mix

100 grams

Houmous

(Contains: Sesame)

30 grams

Hot Sauce

Not included in your delivery

1 tsp

Sugar for the Pickle

220 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2603 kJ
Energy (kcal)622 kcal
Fat18.9 g
of which saturates2.4 g
Carbohydrate88 g
of which sugars21.1 g
Dietary Fibre14.6 g
Protein17.9 g
Salt2.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Medium Saucepan
Lid
Pan

Cooking Instructions and Tips

Get Started
1

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve, peel and slice the red onion as thinly as you can.

Pop half the red onion into a large salad bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cook the Bulgur
2

Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the vegetable 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.

Once cooked, fluff up the bulgur, drizzle with olive oil and season with salt and pepper.

Fry the Veg
3

Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat. 

Once hot, add the bell pepper and remaining onion to the pan. Season with salt and pepper. Stir-fry until tender, 5-6 mins.

Once cooked, pop the veg into a small bowl for later.

Cook the Falafels
4

Return the (now empty) frying pan to a high heat and add enough oil to completely coat the bottom of the pan.

Once hot, carefully add the falafels to the pan and reduce the heat to medium-high. Cook until golden, 2-4 mins on each side. Adust the heat as neccessary.

If you'd rather microwave the falafels, place the falafels in a bowl and cover with a plate or cling film. Microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

Add the Flavour
5

When everything's ready, add the bulgur, cooked veg and baby leaves to the pickled onion bowl.

Drizzle in the olive oil for the dressing (see pantry for amount) and toss together until everything is combined and coated.

Taste and season the bulgur with more salt or pepper if you feel it needs it. TIP: Don't add the leaves too early or they'll go soggy!

Serve Up
6

Share the bulgur salad between serving bowls. Top with the falafels and houmous in seperate sections.

Drizzle the hot sauce and honey (see pantry for amount) all over the falafels to finish. 

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