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Mixed Bean Falafel

Mixed Bean Falafel

with Parsley Salad
4.0(578)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
690 kcal
Protein
: 
25g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Egg
  • Sulphites
  • Mustard
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

540 mL

Mixed Beans

1 unit

Lemon

¼ cup

Chickpea Flour

10 g

Parsley

113 g

Cherry Tomatoes

½ cup

Bulgur Wheat

(Contains: Wheat)

¼ cup

Mayonnaise

(Contains: Egg, Sulphites, Mustard)

6 g

Garlic

132 g

Mini Cucumber

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

½ tbsp

Sesame Oil

(Contains: Sesame)

Not included in your delivery

1 tbsp

Oil*

1 tsp

Salt*

Energy (kJ)2887 kJ
Calories690 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber22 g
Protein25 g
Cholesterol25 mg
Sodium1810 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.
•Garlic Press
•Measuring Cups
•Measuring Spoons
•Medium Pot
•Strainer
•Zester
•Potato Masher
•Paper Towel
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

PDF
1 PREP
1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. 

Wash and dry all produce.* In a medium pot, add 3/4 cups water (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, mince or grate garlic. Finely chop parsley. Halve tomatoes. Cut cucumbers into 1/4-inch pieces. Zest and juice lemon. Drain and rinse beans.

2 COOK BULGUR
2

To boiling water, add bulgur. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.

3 MAKE FALAFELS
3

Meanwhile, in a medium bowl, add beans. Using a potato masher, coarsely mash until smooth. Add garlic, chickpea flour and half the parsley. Season with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Stir together, until bean mixture is sticky and can be formed into a ball. Divide mixture into 6 portions (12 portions for 4 ppl). Form into balls, then flatten into patties. (NOTE: Wear kitchen gloves when prepping falafel, if desired.)

4 COOK FALAFELS
4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Cook, until golden-brown, 3-4 min per side. Transfer to a paper towel-lined plate. Sprinkle with salt. (NOTE: Cook patties in two batches for 4 ppl, using 1 tbsp oil for each batch!)

5 ASSEMBLE SALAD
5

Fluff bulgur with a fork, then add tomatoes, cucumber, remaining parsley and 2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. In a small bowl, combine mayo, sesame oil, lemon zest and 1 tbsp vinegar (dbl for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6

Divide bulgur salad between plates. Top with bean falafel. Drizzle over lemon dressing.

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