Falafels in Harissa Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Falafels in Harissa Sauce

with Bulgur Wheat and Yoghurt

Tags:
Veggie
Allergens:
Cereals containing gluten
•Sulphites
•Milk

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
DifficultyEasy

Ingredients

serving amount

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

20 grams

Vegetable Stock Paste

2 unit(s)

Garlic Clove

1 unit(s)

Onion

1 sachet(s)

Dried Oregano

50 grams

Harissa Paste

(Contains Sulphites)

1 carton(s)

Tomato Passata

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

40 grams

Baby Spinach

171 grams

Ready to Eat Falafels

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams

Butter

sideBannerName

Nutritional information

Energy (kJ)2804 kJ
Energy (kcal)670 kcal
Fat28.8 g
of which saturates9 g
Carbohydrate84.6 g
of which sugars21.5 g
Protein17.7 g
Salt3.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Grater
•Large Frying Pan
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in half the veg 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.

2

Meanwhile, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. 

Add the dried oregano, harissa paste and grated garlic. Stir-fry for 1 min. 

Stir in the passata, the remaining vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until slightly thickened, 4-5 mins. 

4

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

5

Lower the heat to medium and add the falafels to the sauce, carefullly stirring to coat. Season with salt and pepper. Simmer gently until cooked through, 5-6 mins.

Add the butter (see pantry for amount) to the sauce. Stir gently until melted. 

6

Divide the bulgur wheat between your bowls. 

Top with the falafels and sauce. 

Drizzle with the yoghurt to finish. 

Enjoy!