Extreme falafel bowl with housemade falafel, hummus, tabbouleh, and coconut yoghurt

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Falafel mix
Couple
1 pottle
Family
2 large pottles
Bulgur wheat*
Couple
1 packet
Family
1 packet
Tabouli herbs
Couple
1 pack
Family
1 pack
Lemon
Couple
1/2
Family
1
Tomatoes
Couple
2
Family
3
Cucumber
Couple
1/3
Family
1/2
Carrot
Couple
1
Family
2
Beetroot
Couple
1
Family
2
Hummus
Couple
1 pottle
Family
1 pottle
Garlic yoghurt sauce
Couple
1 pottle
Family
1 pottle

The chickpeas and fava beans in the falafel mix are soaked in water overnight, then blended with all the goodness. Keep in mind that the chickpeas are raw and require a decent amount of oil when cooking.

*If you’re on the gluten-free plan, you have quinoa instead of bulgur wheat. Cook the quinoa in boiling water for about 12 minutes, until sprouted and soft.

Instructions

1

Boil a kettle.

If you’re on the gluten-free plan, start cooking the quinoa now.

2

Add the bulgur wheat to a bowl. Add enough boiling water to just cover, then cover the bowl with a plate or cling wrap and let sit for 10 minutes.

3

Dice the tomatoes.

Slice cucumber into half-moons and set aside.

Combine the cucumber and tomatoes with a pinch of salt and a splash of olive oil.

Grate the beetroot and carrot, mix together with a splash of olive oil.

4

To make the tabouli, remove the leaves from the parsley stalk, discard the stalk the finely chop the leaves. Finely chop the coriander stalk and all.

Add to the cooked bulgur wheat along with lemon juice, a drizzle of olive oil and a pinch of salt, then fold together.

5

Heat 1 cm of oil in a pan over a medium heat. Form falafel mix into golf ball sized portions and flatten into patties. Fry in a pan for 4 to 5 minutes on each side. Place on a paper towel and season with a little salt.

6

Spoon the tabouli into bowls, top with tomatoes and cucumber. Lay out the falafel on one side of the bowl along with grated carrot and beetroot. Add a dollop of hummus. Finish with a drizzle of garlic yoghurt.

Add some hot sauce, if you like it spicy.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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