Glazed Falafels and Harissa Tabbouleh
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Glazed Falafels and Harissa Tabbouleh

Glazed Falafels and Harissa Tabbouleh

with Tomato, Cucumber and Cheese

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

110 grams

Bulgur Wheat

(Contains Cereals containing gluten)

2 unit(s)

Medium Tomato

½ unit(s)

Cucumber

(May contain 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

sideBannerName

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
Salt1.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Large Saucepan
•Bowl
•Baking Tray

Instructions

Bring on the Bulgur
1

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.

Dress to Impress
2

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.

Bake the Falafels
3

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

Add the Glaze
4

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.

Tabbouleh Time
5

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. 

Serve Up
6

Share the harissa tabbouleh between your serving bowls, then top with the glazed falafel.

Finish by crumbling over the Greek style cheese.

Enjoy!