Greek-Inspired Falafel Mezze
with Minty Bulgur
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
We love everything that olives, feta and fresh mint are doing for this filling vegetarian platter. Warm falafel is the centrepiece, contrasted with wedges of tomatoes and a wholesome base of bulgur. It’s just the nourishment we need during a busy fall week.
We will send you:
- 14g Mint
- 2 Tomatoes
- 1 Shallot (or onion)
- 30g Olives
- 30ml Red wine vinegar
- 2g Dried oregano
- 80g Bulgur
- 6 Falafels
- 30g Feta
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
26 g
Saturated Fat
5 g
Sodium
1150 mg
Total Carb
67 g
Sugars
5 g
Protein
18 g
Fibre
20 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; 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, halve, peel and thinly slice the shallot.
- In a small bowl, combine the shallot, vinegar and S&P.
- Cut the tomatoes into ½ inch wedges.
- Roughly chop the olives.
Warm the falafels
- Quarter the falafels.
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the salad
- In a medium bowl, combine the tomatoes, cheese, olives, shallot, vinegar, oregano, a drizzle of olive oil and S&P.
FInish & serve
- Pick the mint leaves off the stems; roughly chop the leaves.
- To the pot of bulgur, add the mint and S&P; stir well.
- Divide the bulgur between your plates.
- Top with the salad and falafels. Bon appétit!
