Quick Falafel Bowls
with Hearty Homemade Tabbouleh
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
When we're craving fun and filling, we find comfort in falafel. The warm fritters tumble into bowls of tabbouleh salad, easily made from quick-cooked bulgur, parsley and chopped veggies. Our apple-tahini vinaigrette is standing by, ready to be drizzled over top.
We will send you:
- 1 Tomato
- 150g Shredded cabbage
- 2 Cucumbers
- 14g Parsley
- 80g Bulgur
- 6 Falafels
- 45ml Apple-tahini vinaigrette
- 30ml Red wine vinegar
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
3 g
Sodium
1060 mg
Total Carb
71 g
Sugars
7 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, chop the parsley leaves and stems.
- Medium-dice the tomato and cucumbers.
Dress the cabbage
- In a medium bowl, combine the cabbage, ½ the vinegar, a drizzle of oil, ½ the spices and S&P.
Make the tabbouleh
- To the pot of bulgur, add the parsley, tomato, cucumbers, remaining vinegar and spices, a drizzle of oil and S&P; toss well.
Warm the falafels & serve
- On a small plate, microwave the falafels, flipping halfway, 1 to 2 min., until warmed through.
- Divide the tabbouleh between your bowls.
- Top with the cabbage and falafels.
- Drizzle with the vinaigrette. Bon appétit!
