Falafel and Houmous Bulgur Bowl

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.

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

Once hot, add the baby plum tomatoes 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.

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. Adjust the heat as necessary.

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.

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!