Mediterranean Falafel Bowls
with Parsley-Bulgur Salad and Spicy Hummus
Tabouleh salad, packed with greens, veggies and fluffy bulgur, is a textural delight and the perfect base for crispy falafel. Hummus makes the ultimate creamy topping for these hearty veggie bowls.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
1 unit(s)
Tomato
1 unit(s)
Lemon
14 g
Parsley
1 unit(s)
Garlic, cloves
56 g
Baby Spinach
1 unit(s)
Shallot
60 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
8 tbsp
Hummus
(Contains Sesame May contain Mustard, Sulphites, Egg, Crustaceans, Wheat, Gluten, Soy, Fish, Milk)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Fluff with fork, remove lid and set aside to cool slightly.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- In a large bowl, whisk together 1 tbsp (2 tbsp) lemon juice, lemon zest, 1/4 tsp (1/2 tsp) sugar, 3/4 tsp (1 1/2 tsp) garlic and 2 tbsp (4 tbsp) oil. (TIP: Adjust the amount of garlic, according to your taste.)
- In a small bowl, combine hummus and chili-garlic sauce.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. (TIP: We love using olive oil in this recipe!)
- When hot, into pan, roughly break falafel. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Pan-fry 4-5 min, until golden. Season with salt and pepper.
- Meanwhile, peel, then finely chop shallot.
- Roughly chop spinach.
- Finely chop parsley
- Cut tomato into 1/4-inch pieces.
- When bulgur has cooled slightly, to bowl with dressing, add bulgur, shallots, parsley, spinach and tomatoes. Season with salt and pepper. Toss to combine.
- Drain olives, then chop.
- Divide tabouleh between bowls.
- Dollop spicy hummus over top.
- Top with falafel and olives.
- Squeeze a lemon wedge over top, if you like.