Before starting, wash and dry all produce. Heat Guide for Step 4: 1/2 tsp (1 tsp) mild, 1 1/2 tsp (3 tsp) medium, 2 tsp (4 tsp) spicy and 1 tbsp (2 tbsp) extra-spicy! Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.Peel cucumber, if desired, then cut into 1/4-inch rounds.

Heat a small pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then garlic. Cook, stirring often, until fragrant, 30 sec. Stir in bulgur, broth concentrate, 1/2 tsp (1 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil. Once boiling, remove from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, if needed, using 2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side.

Meanwhile, add hummus, mayo, half the parsley, 2 tbsp (4 tbsp) warm water and 1 1/2 tsp (3 tsp) hot sauce to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.When bulgur is done, add spring mix, peppers, cucumbers, remaining parsley and bulgur to the large bowl with dressing, then toss to combine.

Divide tabbouleh salad between plates. Top with falafel.Drizzle hummus dressing over top.