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Falafels in Harissa Sauce

Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Bulgur Wheat and Yoghurt

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Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. It pairs perfectly with falafels and bulgur, also Middle Eastern staples, to make this colourful veg-filled bowl.

Tags:

Veggie

•Spicy

•Climate Conscious

Allergens:

Cereals containing gluten

•Sulphites

•Milk

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

20 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 sachet(s)

Dried Oregano

50 grams

Harissa Paste

1 carton(s)

Tomato Passata

40 grams

Baby Spinach**

171 grams

Ready to Eat Falafels

75 grams

Greek Style Natural Yoghurt**

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

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

Dietary Fiber14.8 g

Protein17.7 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid

•Large Saucepan

•Grater

•Large Frying Pan

Instructions

Cook the Bulgur

1

Pour the water for the bulgur (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

2

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

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

Sauce Things Up

3

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

4

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

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.

Serve Up

6

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

Drizzle over the yoghurt to finish.

Enjoy!

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