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Falafel Bulgur Bowl

Falafel Bulgur Bowl

with harissa tahini dressing

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https://www.hellofresh.ca/recipes/falafel-bowls-64c8e88e95329336040d6229

Tags:

Veggie

•Spicy

•Quick

Allergens:

Sesame

•Egg

•Mustard

•Sulphites

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

160 grams

Falafel

(May be present: Soya, Cereals containing gluten, Mustard)

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

Nutrition Values

Energy (kJ)3229 kJ

Energy (kcal)772 kcal

Fat42.1 g

of which saturates4.7 g

Carbohydrate80 g

of which sugars12.6 g

Dietary Fiber9.9 g

Protein21.4 g

Cholesterol0 mg

Salt5.04 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.

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