Glazed Falafels and Harissa Tabbouleh
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Glazed Falafels and Harissa Tabbouleh

Glazed Falafels and Harissa Tabbouleh

with Tomato, Cucumber and Greek Style 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!

Under 650 calories
Climate Conscious
Cereals containing gluten

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


serving amount

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Medium Tomato

1 unit(s)

Baby Cucumber

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

171 grams

Ready to Eat Falafels

32 grams

Sweet Chilli Sauce

50 grams

Harissa Paste

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

½ tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2607 kJ
Energy (kcal)623 kcal
Fat25.1 g
of which saturates5.4 g
Carbohydrate82.1 g
of which sugars21.7 g
Protein17.2 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Medium Bowl
Baking Tray


Bring on the Bulgur

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 and vegetable stock paste, 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

Meanwhile, cut the tomatoes into 1cm chunks.

Trim the cucumber, 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

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

Add the Glaze

When the falafels are golden, remove from the oven.

Drizzle over the sweet chilli sauce and turn to coat the falafels in the glaze.

Tabbouleh Time

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

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

Finish by crumbling over the Greek style cheese.


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