Mediterranean Style Falafel Bowl
with Parsley Tabbouleh Salad and Harissa Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- Cereals containing gluten
- Mustard
- Soya
- Wheat
- May contain traces of allergens
Build a bowl of flavour with our Mediterranean Style Falafel Bowl. With a base of fresh and herby tabbouleh, we're then topping it with crispy falafel pieces and harissa yoghurt for a flavoursome meal.
Ingredients
10 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Echalion Shallot
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
1 bunch(es)
Flat Leaf Parsley
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Harissa Paste
160 grams
Falafel
(May contain traces of: Cereals containing gluten, Mustard, Soya, Wheat)
20 grams
Baby Leaf Mix
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the vegetable stock paste and bring to the boil.
Stir in the bulgur, 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.
Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine a good squeeze of lemon juice, lemon zest, garlic, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Halve, peel and chop the shallot into small pieces. Add the shallot to the lemon dressing. Toss together and set aside for now.
Meanwhile, roughly chop the parsley (stalks and all). Cut the tomato into 1cm chunks.
In a small bowl, mix half the harissa and yoghurt.
Use your hands to carefully break the falafels into halves or thirds.
Heat a generous drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the falafel chunks to the pan and fry until golden and slightly crispy, 4-5 mins. Stir occasionally.
Remove from the heat and season with salt and pepper.
Add the cooked bulgur, tomato, parsley and remaining harissa to the lemon and shallot dressing and toss everything together.
Share the tabbouleh between your serving bowls.
Top with the crispy falafel chunks and baby leaves.
Finish by spooning the harissa yoghurt over the falafels.
Serve with the remaining lemon wedges for squeezing over.
Enjoy!
