Everything about this bowl delights! From our beloved za'atar spice blend to the roasted carrots and falafel, we can't get enough. All that layered with a bright dressing tossed with herbs and fresh veg, we know you'll love it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Garlic Guide for Step 5 (dbl each for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Combine freekeh and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until liquid is absorbed, 25-28 min.
Peel, then slice carrots into 1/2-inch rounds. Arrange on one side of a parchment-lined baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl) and za'atar. Season with salt and pepper.
Toss falafel with 1 tbsp oil (dbl for 4 ppl). Arrange on the other side of the baking sheet with carrots. Roast in middle of oven, stirring both the carrots and falafel halfway through cooking, until golden-brown, 18-20 min.
While falafels and carrots cook, halve tomatoes. Cut cucumbers into 1/2-inch half-moons. Roughly chop parsley. Roughly chop olives. Roughly chop kale, if needed. Juice lemon. Peel, then mince or grate garlic. Whisk together half the lemon juice, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.
When the freekeh is finished cooking, add the freekeh and kale to the bowl with dressing. Toss to combine. Add cucumbers, tomatoes and parsley. Season with salt and pepper. Toss to combine. Whisk together mayo, remaining lemon juice and 1/4 tsp garlic (dbl for 4 ppl) (NOTE: Reference Garlic Guide in Start Strong) in a small bowl. Set aside.
Divide kale freekeh tabbouleh, carrots and falafel between bowls. Sprinkle over olives. Drizzle over garlic-mayo sauce.