Falafels in Harissa Sauce
with Bulgur Wheat and Yoghurt
- Cereals containing gluten
- Celery
- Sulphites
- Milk
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.
Ingredients
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
20 grams
Vegetable Stock Paste
(Contains: Celery)
1 unit(s)
Onion
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
Butter
Utensils
Instructions
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.
Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
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.
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 butter (see pantry for amount) to the sauce. Stir gently until melted.
Share the bulgur wheat between your bowls, then top with the falafels and harissa sauce.
Drizzle over the yoghurt to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this dish surprisingly tasty and flavourful, with some calling it their favourite meal. A few felt it needed more spices or herbs.
- Ease of prep: Customers appreciated how quick and easy this recipe was to prepare, making it great for weeknight dinners.
- Suggestions: Consider adding fresh herbs, pomegranate seeds, or chopped apricots to elevate the dish. Some preferred pairing with rice or couscous instead of bulgur.
- Texture: Several noted the falafels were quite soft; consider crisping them separately before adding to the sauce for more texture contrast.
- Spice level: While most enjoyed the flavour, some found it too spicy. Consider offering a milder harissa option or adjusting the amount to taste.
