Mediterranean Falafel Bowls
with Parsley and Bulgur Salad and Spicy Hummus Drizzle
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient Soya, Blé Peut contenir Blé, Sésame, Soya)
½ tasse(s)
Boulgour
(Contient Blé Peut contenir Gluten, Blé)
1 pièce(s)
Tomate
1 pièce(s)
Citron
14 g
Persil
1 pièce(s)
Gousses d'ail
56 g
Jeunes épinards
1 pièce(s)
Échalote
60 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
8 cs
Houmous
(Contient Sésame Peut contenir Moutarde, Sulfites, Oeuf, Crustacés, Blé, Gluten, Soya, Poisson, Lait)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Blé, Oeuf, Gluten, Noix, Poisson, Lait, Moutarde, Soya, Sésame, Sulfites, Crustacés)
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.