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! Cut tomatoes into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Roughly chop parsley.

Heat a small pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and shallots. Cook, stirring often, until shallots soften slightly, 1-2 min. When softened, stir in bulgur, broth concentrate, 1/2 tsp salt and 1/2 cup water (dbl both for 4 ppl). Cover and bring to a boil. Once boiling, remove the pan from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

While bulgur cooks, 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 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.

While falafel cook, add hummus, maple syrup, half the parsley and 1 1/2 tsp hot sauce (dbl for 4 ppl) to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

Whisk together vinegar, 1 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. When bulgur is done, add kale, peppers, tomatoes, remaining parsley and bulgur to the bowl. Season with salt and pepper, then toss to combine.

Divide tabbouleh salad between plates. Top tabbouleh with falafel, then drizzle hot maple hummus dressing over top.