Skip to main content
Glazed Falafels and Harissa Tabbouleh
Glazed Falafels and Harissa Tabbouleh

Glazed Falafels and Harissa Tabbouleh

with Tomato, Cucumber and Greek Style Cheese

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

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

2 unit(s)

Medium Tomato

1 unit(s)

Baby Cucumber

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

160 grams

Falafel

(May contain traces of: Cereals containing gluten, Mustard, Soya, Wheat)

32 grams

Sweet Chilli Sauce

100 grams

Greek Style Salad Cheese

(Contains: Milk)

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

Bring on the Bulgur
1

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.

Dress to Impress
2

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.

Bake the Falafels
3

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

Add the Glaze
4

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.

Tabbouleh Time
5

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. 

Serve Up
6

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

b) Finish by crumbling over the remaining Greek style cheese.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds