If you don't have a microwave, preheat your oven to 220°C/200°C fan/gas mark 7 for the falafels.

Pour the water for the bulgur (see pantry for amount) into a medium saucepan and bring to the boil.

Stir in the bulgur and vegetable stock paste, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, cut the tomatoes into 1cm chunks.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

In a medium bowl, combine the red wine vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir the tomato and cucumber into the dressing. Set aside.

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.

Next, peel and grate the garlic (or use a garlic press).

Heat a small saucepan on medium-high heat with a drizzle of oil. 

Add the garlic and cook until fragrant, 1 min. Transfer to small bowl with the yoghurt. Stir to combine and season with salt and pepper.

When the falafels are cooked, drizzle over the red pepper chilli jelly and turn to coat the falafels in the glaze.

When the bulgur is ready, fluff up the grains with a fork, then stir through the cucumber, tomato and harissa paste (add less if you'd prefer things milder). 

Season to taste with salt and pepper. 

Share the harissa tabbouleh between your serving bowls, then top with the glazed falafels.

Drizzle over the garlic yoghurt to finish.

Enjoy!