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Glazed Falafels and Harissa Tabbouleh
Glazed Falafels and Harissa Tabbouleh

Glazed Falafels and Harissa Tabbouleh

with Tomato, Cucumber and Garlic Yoghurt

Lily Stevens
Lily StevensPublished on September 17, 2024

Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine - here, we've spiced it up with harissa. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base to pile falafels on top.

Tags:
Spicy
Veggie
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

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

10 grams

Vegetable Stock Paste

2 unit(s)

Medium Tomato

1 unit(s)

Baby Cucumber

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

171 grams

Ready to Eat Falafels

2 unit(s)

Garlic Clove**

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

25 grams

Red Pepper Chilli Jelly

50 grams

Harissa Paste

(Contains: Sulphites)

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)2547 kJ
Energy (kcal)609 kcal
Fat23.9 g
of which saturates4.3 g
Carbohydrate83.8 g
of which sugars23.3 g
Protein15.6 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Medium Bowl
Baking Tray

Cooking Instructions and Tips

Bring on the Bulgur
1

If you don't have a microwave, preheat your oven to 220°C/200°C fan/gas mark 7 for the falafels.

Pour the water for the bulgur (see pantry for amount) into a medium 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
2

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. Set aside.

Cook the Falafels
3

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.

Make the Garlic Yog
4

Next, peel and grate the garlic (or use a garlic press).

Heat a small saucepan on medium-high heat with a drizzle of oil. 

Add the garlic and cook until fragrant, 1 min. Transfer to small bowl with the yoghurt. Stir to combine and season with salt and pepper.

When the falafels are cooked, 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 falafels.

Drizzle over the garlic yoghurt to finish.

Enjoy!

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