Falafel and Roasted Veggie Bowls
with Toasted Almonds and Mint
Tender roasted veggies and fluffy bulgur get topped with crispy falafel in this veggie feast. Creamy yogurt sauce and crunchy almonds add lots of texture and flavour.
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)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Mint
1 unit(s)
Lemon
3 tbsp
Yogurt Sauce
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Sulphites, Milk, Tree nuts, Wheat, Mustard, Triticale, Peanuts, Soy, Sesame)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- In medium pot, bring 3/4 cups (1 1/2 cups) and vegetable stock powder to boil.
- Stir bulgur into the boiling water, then return to a boil.
- Remove from heat. Cover and let stand for 15-17 min, until bulgur is tender and liquid is absorbed.
- Fluff bulgur with a fork and season with salt and pepper, if you like.
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Cut zucchini in half, lengthwise, then cut into 1/2-inch half moons.
- Peel, then cut onion into 1/2-inch pieces.
- To a large parchment-lined baking sheet, add veggies and 1 tbsp (2 tbsp) oil. Season with Turkish Spice Blend, salt and pepper, then toss to coat.
- Roast, in the middle of the oven for 15-17 min, until tender-crisp.
- Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan.
- Toast for 3-4 min, stirring often, until golden-brown. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Strip mint leaves from stems. Roughly chop mint leaves.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In small bowl, combine yogurt sauce, lemon zest and half the mint.
- Reheat the same pan (from step 3) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then falafel. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Lightly smash falafel into smaller pieces and pan-fry for 4-5 min, until golden.
- Toss veggies with lemon juice.
- Divide bulgur and veggies between bowls.
- Top with falafel.
- Drizzle with yogurt sauce mixture.
- Sprinkle feta, almonds and remaining mint over top.
- Squeeze a lemon wedge over top, if you like.
