Glazed Falafels and Harissa Tabbouleh

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.