Falafels over Cauliflower Tabbouleh
with Feta-Lemon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
The idea behind this meatless midweek meal: nourish so you can flourish. That means plenty of grains, from warm golden falafels to a nifty combo of hearty bulgur and riced cauliflower in each serving. It’s all studded with green peas and protein-rich edamame.
We will send you:
- 1 Lemon
- 14g Parsley
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Green peas
- 6 Falafels
- 80g Bulgur
- 150g Edamame (or green peas)
- 30g Feta
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac)
Contains: Milk • Mustard • Soy • Wheat
You will need:
Medium pan
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
41 g
Saturated Fat
6 g
Sodium
1710 mg
Total Carb
84 g
Sugars
10 g
Protein
32 g
Fibre
27 g
Preparation
Cook the bulgur
- Preheat the oven to 450°F.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and spices. Sauté, 2 to 3 min., until beginning to soften.
- Add the bulgur and ¾ cup water (double for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, juice the lemon.
- Chop the parsley leaves and stems.
- In a small bowl, make the vinaigrette by combining the cheese (crumble if desired), ⅔ of the lemon juice, 2 tbsp olive oil (double for 4 portions) and S&P.
Warm the edamame & peas
- In a medium pan, heat a drizzle of oil on medium.
- Add the edamame and peas. Sauté, 2 to 3 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
- Transfer to a bowl and add ½ the parsley and ½ the vinaigrette; toss well.
Make the tabbouleh
- To the pot of bulgur, add the remaining lemon juice and parsley, and S&P; toss well.
Warm the falafels
- On a small plate, microwave the falafels, flipping halfway, 1 to 2 min., until warmed through.
- Halve crosswise.
Plate your dish
- Divide the tabbouleh between your plates.
- Top with the edamame, peas and falafels.
- Drizzle with the remaining vinaigrette. Bon appétit!
