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Falafels in Harissa Sauce

Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Sweet Potato, 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

•Wheat

•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

200 grams

Diced Sweet Potato

20 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, 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

160 grams

Falafel

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

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

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)3015 kJ

Energy (kcal)721 kcal

Fat25 g

of which saturates9 g

Carbohydrate106 g

of which sugars25.7 g

Dietary Fibre12.8 g

Protein19 g

Salt4.1 g

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

Utensils

•Baking Tray

•Lid

•Large Saucepan

•Garlic Press

•Large Frying Pan

Instructions

Roast the Sweet Potato

1

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

Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins. Turn halfway through.

Cook the Bulgur

2

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

3

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

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

Sauce Things Up

4

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.

Falafel Time

5

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.

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 cooked sweet potato and butter (see pantry for amount) to the sauce. Stir gently until the butter has 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.

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