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Falafel Bowls

Falafel Bowls

with Hummus Dressing

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Wholesome goodness in one bowl! Fresh tabbouleh salad, crispy falafel and a truly delicious creamy hummus dressing combine for a recipe that may just become your new favourite!

Tags:VeggieSpicyQuick
Allergens:Sesame/SésameMustard/MoutardeSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

4 tbsp

Hummus

(ContainsSesame/Sésame)

4 tbsp

Plant-Based Mayonnaise

(ContainsMustard/Moutarde)

160 g

Roma Tomato

113 g

Baby Kale

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1.5 tsp

Hot Sauce

7 g

Parsley

1 unit

Garlic, cloves

160 g

Sweet Bell Pepper

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3.5 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat56 g
Saturated Fat7 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber13 g
Protein19 g
Cholesterol0 mg
Sodium1920 mg
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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 1/2 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy! Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley. Cut tomatoes into 1/4-inch pieces.

2

Heat a small pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until garlic is fragrant, 30 sec. Stir in bulgur, broth concentrate, 1/2 tsp salt and 3/4 cup water (dbl both for 4 ppl). Cover and bring to a boil. Once boiling, remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 2 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.

4

Meanwhile, add hummus, mayo, half the parsley, 2 tbsp warm water (dbl for 4 ppl) and 1 1/2 tsp hot sauce to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

5

Add vinegar, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. When bulgur is done, add kale, peppers, tomatoes, remaining parsley and bulgur to the large bowl with hummus dressing, then toss to combine.

6

Divide tabbouleh salad between plates. Top with falafel. Drizzle any remaining hummus dressing in the bowl over top.