Glazed Falafels and Harissa Tabbouleh

Name: Glazed Falafels and Harissa Tabbouleh with Tomato, Cucumber and Greek Style Cheese
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 120 grams Bulgur Wheat; 10 grams Vegetable Stock Paste; 2 unit(s) Medium Tomato; 1 unit(s) Baby Cucumber; 12 milliliter(s) Red Wine Vinegar; 160 grams Falafel; 32 grams Sweet Chilli Sauce; 100 grams Greek Style Salad Cheese; 50 grams Harissa Paste; 220 milliliter(s) Water for the Bulgur; ½ tbsp Honey; 1 tbsp Olive Oil for the Dressing

with Tomato, Cucumber and Greek Style Cheese

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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

•Climate Conscious

Allergens:

Cereals containing gluten

•Wheat

•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

10 grams

Vegetable Stock Paste

2 unit(s)

Medium Tomato

1 unit(s)

Baby Cucumber

12 milliliter(s)

Red Wine Vinegar

160 grams

Falafel

32 grams

Sweet Chilli Sauce

100 grams

Greek Style Salad Cheese

50 grams

Harissa Paste

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)2846 kJ

Energy (kcal)680 kcal

Fat27.7 g

of which saturates9.8 g

Carbohydrate82.1 g

of which sugars19.9 g

Dietary Fibre10.9 g

Protein21.1 g

Salt3.6 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

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

Utensils

•Lid

•Large Saucepan

•Medium Bowl

•Baking Tray

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan and bring to the boil.

c) Stir in the bulgur and vegetable stock paste, bring back up to the boil and simmer for 1 min.

d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, cut the tomatoes into 1cm chunks.

b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) 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.

d) Stir the tomato and cucumber into the dressing.

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

a) When the falafels are golden, remove from the oven.

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

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

b) Season to taste with salt and pepper.