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

Heat a small pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until garlic is fragrant, 30 sec. Stir in bulgur, broth concentrate, 1/2 tsp salt and 3/4 cup water (dbl both for 4 ppl). Cover and bring to a boil. Once boiling, remove the pot 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 warm water (dbl for 4 ppl) and 1 1/2 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 sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. When bulgur is done, add spring mix, peppers, tomatoes, 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.