topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Bulgur Wheat and Yoghurt

Hailing from Middle Eastern and Levantine cuisine, falafel are a fast favourite with vegetarians and meat-eaters alike due to their unique texture and versatile flavour. Our Falafels in Harissa Sauce pairs these veggie fritters with a punchy spiced sauce atop bulgur wheat with some yoghurt to cool off with.

Climate Conscious
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

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

20 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)


2 unit(s)

Garlic Clove

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



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.


Large Saucepan
Garlic Press
Large Frying Pan


Cook the Bulgur

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.

Prep Time

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

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

Sauce Things Up

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

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

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

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

Wilt the Spinach

Once your harissa sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Falafel Time

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. 

Serve Up

Share the bulgur wheat between your bowls, then top with the falafels and harissa sauce.

Drizzle over the yoghurt to finish.