• 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: Adjust the amount of garlic, according to your taste.)
• 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 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 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, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.