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Falafel Bowls

Falafel Bowls

with Hummus Dressing

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Fresh tabbouleh salad, crispy falafel and a truly delicious creamy hummus dressing combine for a recipe that delivers wholesome goodness in a bowl!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 unit


4 tbsp



4 tbsp

Plant-Based Mayonnaise


160 g

Roma Tomato

113 g

Spring Mix

1 tbsp

Red Wine Vinegar


½ cup

Bulgur Wheat


1.5 tsp

Hot Sauce

7 g


1 unit

Garlic, cloves

160 g

Sweet Bell Pepper

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3.5 tbsp


0.63 tsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat56 g
Saturated Fat7 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber12 g
Protein17 g
Cholesterol0 mg
Sodium1911 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.
Utensilsarrow down iconarrow down icon
Small pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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, 2-3 min per side.


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.


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 spring mix, peppers, tomatoes, remaining parsley and bulgur to the large bowl with dressing, then toss to combine.


Divide tabbouleh salad between plates. Top with falafel. Drizzle hummus dressing over top.