• Before starting, wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
• Fluff with fork, remove lid and set aside to cool slightly.

• Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
• Peel, then mince or grate garlic.
• In a large bowl, whisk together 1 tbsp (2 tbsp) lemon juice, lemon zest, 1/4 tsp (1/2 tsp) sugar, 3/4 tsp (1 1/2 tsp) garlic and 2 tbsp (4 tbsp) oil. (TIP: Like things garlicky? Add more garlic!)
• In a small bowl, combine hummus and chili-garlic sauce.

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. (TIP: We love using olive oil in this recipe!)
• When hot, roughly break falafel into pan. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Pan-fry for 4-5 min, until golden. Season with salt and pepper.

• Meanwhile, peel, then finely chop shallot. 
• Roughly chop spinach.
• Finely chop parsley
• Cut tomato into 1/4-inch pieces.

• When bulgur has cooled slightly, to the bowl with dressing, add bulgur, shallots, parsley, spinach and tomatoes. Season with salt and pepper. Toss to combine.

• Drain olives, then chop.
• Divide tabbouleh between bowls.
• Dollop spicy hummus over top.
• Top with falafel and olives.
• Squeeze a lemon wedge over top.

If you've opted for double falafel cook in the same way the recipe instructs you to cook the regular portion of falafel.