Mediterranean Style Falafel Bowl
with Parsley Tabbouleh Salad and Harissa Yoghurt
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.
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.
Ingredients
10 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Medium Tomato
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
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
1 tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
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 olive 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.
