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Falafel Bulgur Bowl with Apricot Chutney & Yogurt Sauce

Name: Falafel Bulgur Bowl with Apricot Chutney & Yogurt Sauce with Romano pepper, red cabbage slaw & lime
Total time: 15 min
Yield: 2
Cuisine: Israeli
Ingredients: 150 g Bulgur; 1 piece Romano pepper; 1 piece Red onion; 1 sachet(s) Peruvian-style spice mix; 200 g Shredded red cabbage; 140 g Corn; 1 piece Lime; 10 g Dill, mint & flat leaf parsley; 150 g Organic Greek yogurt; 50 g Apricot chutney; 8 piece Falafel; 2 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 1 tablespoon Water for the sauce; to taste Salt and pepper

with Romano pepper, red cabbage slaw & lime

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Calories

766 kcal

Protein

23.3g protein

Total

15 minutes

Difficulty

Easy

Veggie

Fibermaxxing

Improved Ingredient

Allergens:

Tarwe
Gluten
Melk (inclusief lactose)
Kamut
Khorasan (tarwe)
Rogge
Gerst
Gluten
Haver
May contain traces of allergens
Mosterd
Soja
Tarwe

There is an improved ingredient in your box! These falafel balls are now even more delicious, both in taste and texture. Enjoy!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

75 g

Bulgur

(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)

½ piece

Romano pepper

½ piece

Red onion

½ sachet(s)

Peruvian-style spice mix

100 g

Shredded red cabbage

70 g

Corn

½ piece

Lime

5 g

Dill, mint & flat leaf parsley

75 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

25 g

Apricot chutney

4 piece

Falafel

(May be present: Gluten, Mosterd, Soja, Tarwe)

Not included in your delivery

1 tablespoon

Olive oil

½ piece

Low sodium vegetable stock cube

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3206 kJ

Calories766 kcal

Fat27.1 g

Saturated Fat7.9 g

Carbohydrate108.4 g

Sugar22.4 g

Dietary Fiber21.8 g

Protein23.3 g

Salt2.6 g

Potassium398 mg

Calcium116.9 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Transfer the bulgur to a pot or saucepan and submberge with water, then crumble in the stock cube (see pantry for amount)
Bring to a boil, then cook the bulgur for 10 minutes until done. Drain and set aside.
Meanwhile, halve the Romano pepper lengthways.
Slice the onion into half-rings.

Heat a drizzle of olive oil in a large frying pan over medium-high heat.
Fry the Romano pepper with the onion for 8 minutes, covered.
Add half of the Peruvian-style spices and fry for 1 more minute.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the falafel for 6 minutes.

Did you know... the Romano pepper in this recipe contains vitamin C, a nutrient that supports your nervous system.

Drain the corn and cut the lime into wedges.
Finely chop the fresh herbs.
In a salad bowl, combine the cabbage with the corn and the mayonnaise. Season to taste with salt and pepper.
In a bowl, combine the fresh herbs with the yogurt and the water for the sauce. Season to taste with salt and pepper.

Squeeze as much lime juice as preferred into the bulgur, then stir in the rest of the Peruvian-style spices.
Serve the bulgur on deep plates and arrange everything on top.
Finish with the apricot chutney and the yogurt sauce.
Serve any remaining lime wedges alongside.