Glazed Falafels and Harissa Tabbouleh

Name: Glazed Falafels and Harissa Tabbouleh with Tomato, Cucumber and Cheese
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 110 grams Bulgur Wheat; 2 unit(s) Medium Tomato; ½ unit(s) Cucumber; 12 grams Red Wine Vinegar; 25 grams Red Pepper Chilli Jelly; 50 grams Harissa Paste; 50 grams Greek Style Salad Cheese; 171 grams Ready to Eat Falafels; 220 milliliter(s) Water for the Bulgur; ½ tbsp Honey; 1 tbsp Olive Oil for the Dressing

with Tomato, Cucumber and Cheese

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Our Glazed Falafels and Harissa Tabbouleh is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

110 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

2 unit(s)

Medium Tomato

½ unit(s)

Cucumber

(May contain traces of: Celery)

12 grams

Red Wine Vinegar

(Contains: Sulphites)

25 grams

Red Pepper Chilli Jelly

50 grams

Harissa Paste

(Contains: Sulphites)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

171 grams

Ready to Eat Falafels

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

½ tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2332 kJ

Energy (kcal)557 kcal

Fat23.3 g

of which saturates5.3 g

Carbohydrate71.4 g

of which sugars19.8 g

Protein15.2 g

Salt1.6 g

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

Utensils

•Lid

•Large Saucepan

•Bowl

•Baking Tray

Instructions

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 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, cut the tomato into 1cm chunks.

Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

In a medium bowl, combine the red wine vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir the tomato and cucumber into the dressing.

Place the falafels onto a medium baking tray and bake on the top shelf of your oven until golden brown, 5-8 mins.

When the falafels are golden, remove from the oven.

Drizzle over the red pepper chilli jelly and turn to coat the falafels in the glaze.

When the bulgur is ready, fluff up the grains with a fork, then stir through the cucumber, tomato and harissa paste (add less if you'd prefer things milder).

Season to taste with salt and pepper.