Falafel Bulgur Bowl
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Falafel Bulgur Bowl

with harissa tahini dressing

Tags:
Veggie
•Spicy
•Quick
Allergens:
Sesame
•Egg
•Mustard
•Sulphites
•Wheat

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

160 grams

Falafel

2 sachet(s)

Tahini

(Contains Sesame)

1 sachet(s)

Harissa Paste

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 unit(s)

Cucumber

40 grams

Salad Leaves

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

1 sachet(s)

Vegetable Stock

1 unit(s)

Bell Pepper

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2737 kJ
Energy (kcal)654 kcal
Fat38.9 g
of which saturates4.2 g
Carbohydrate64.8 g
of which sugars9.5 g
Dietary Fiber2.8 g
Protein16.4 g
Cholesterol0 mg
Salt3.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Pot with Lid

Cooking Steps

1

Pour 240ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock 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 pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.

2

Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

3

In a bowl mix the tahini and harissa paste with a srizzle of oil. Season to taste with salt and pepper. Add a splash of water if required to loosen it. 

4

Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.

5

When the bulgur is cooked mix it well with the bell pepper, cucumber, salad leaves and red wine vinegar with a glug of oil. Season to taste with salt, pepper and sugar. 

6

Divide the couscous salad between plates and top with the falafel. Drizzle over the harissa and tahini dressing.