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Falafel Bowls
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Falafel Bowls

Falafel Bowls

with Hot Maple Hummus Dressing

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

Tags:
Veggie
Spicy
Quick
Allergens:
Sesame
Sulphites
Wheat

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

8 unit

Falafel

4 tbsp

Hummus

(Contains Sesame)

2 tbsp

Maple Syrup

160 g

Tomato

113 g

Baby Kale

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

½ cup

Bulgur Wheat

(Contains Wheat)

1 tbsp

Hot Sauce

7 g

Parsley

1 unit

Garlic, cloves

50 g

Shallot

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*

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Nutrition Values

Calories820 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate104 g
Sugar33 g
Dietary Fiber12 g
Protein20 g
Cholesterol0 mg
Sodium1620 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

Small pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Prep
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! Cut tomatoes into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Roughly chop parsley.

Cook bulgur
2

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

Cook falafel
3

While bulgur cooks, 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 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.

Make dressing
4

While falafel cook, add hummus, maple syrup, half the parsley and 1 1/2 tsp hot sauce (dbl for 4 ppl) to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

Make tabbouleh salad
5

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

Finish and serve
6

Divide tabbouleh salad between plates. Top tabbouleh with falafel, then drizzle hot maple hummus dressing over top.

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