Store any extra falafel in the fridge for up to 3 days or freeze for up to 1 month, reheating in the oven before serving. If you want to make this vegan, leave off the dressing.
Healthy recipes don't need to be boring and this falafel and bulgur wheat bowl proves otherwise.
We've used a speedy shop-bought falafel mix but if you want to make your own, our failsafe recipe is worth the extra effort.
Served with a tahini drizzle sauce and a side salad for a hearty, flavoursome and healthy dinner option.
Advertisement - Continue Reading Below
Yields:
1 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
733
Ingredients
25g
bulgur wheat
150g
falafel mix, we used Al'fez
small handful mint, leaves picked
25g
frozen peas
1
small tomato, chopped
1/2
small carrot, grated
1/2
roasted pepper from a jar, chopped
oil to fry
1Tbsp.
pomegranate molasses
For the tahini drizzle
11/2Tbsp.
Greek-style yoghurt
11/2Tbsp.
tahini
11/2Tbsp.
lemon juice
1/2
garlic clove, crushed
Directions
Step 1Cook bulgur wheat in a small pan of boiling water for 10-12min, until just tender; drain thoroughly and empty into a bowl. Meanwhile, in a separate bowl make up falafel mix according to pack instructions. Finely chop 1/3 of the mint and stir in.
Step 2Place the peas in a bowl and pour over just-boiled water to cover. Leave to stand for 2min, then drain and rinse under cold water to cool; drain. Add the peas, tomato, carrot and pepper to the bulgur wheat; season.
Step 3Combine all the ingredients for the tahini drizzle and season. If necessary, thin with a little cold water to get a drizzling consistency.
Step 4Heat a thin layer of oil in a large frying pan over medium heat. Roll tablespoons of the falafel mixture into balls, flatten slightly, and fry (in batches if necessary) for 1min per side (or according to pack instructions) until deep golden and crispy.
Step 5Add remaining whole mint leaves to the bulgur salad. Drizzle over the pomegranate molasses and mix well. Serve salad with 6 of the falafel and the tahini drizzle.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
