Falafel & Barley Bowls

What’s in it

Names and any recorded quantities are retained below. Saved ingredient fields.

• Shrimp (peeled & deveined)10 oz
• Pearled Barley½ cup
• Falafel Mix4 oz
• Baby Kale3 oz
• Avocado1 each
• Bell Pepper1 each
• Tzatziki (cucumber-yogurt sauce)½ cup
• Pomegranate Syrup1 tbsp
• Red Wine Vinegar1 tbsp
• Honey2 tsp
• Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)½ tbsp

AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.

See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.

Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.

Nutrition

Saved brand nutrition. Check the linked source for the serving basis.

Preparation

Preparation

25 minutes

Cooking

35 minutes

Preparation time is not necessarily total cooking or heating time.

Saved instructions are reproduced below. Follow the current package or recipe if it differs.

1. Step 1

   Bring a medium pot of salted water (3/4 full) to a boil. Add the barley and cook uncovered 28-30 minutes until tender. Drain thoroughly.

2. Step 2

   Meanwhile, combine the falafel mix, za'atar (reserve a pinch for serving), and 1/2 cup water (1 cup for 4 servings) in a bowl. Let rest without stirring at least 10 minutes until absorbed. Rinse and dry all produce. Stem the peppers, halve lengthwise, seed, and medium dice. Halve and pit the avocado(s), scoop out, and thinly slice. In a large bowl, whisk together the pomegranate syrup, vinegar, honey, and a drizzle of olive oil; season with salt and pepper.

3. Step 3

   Pat the shrimp dry and season with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the shrimp and cook stirring occasionally 3-5 minutes until opaque and cooked through. Remove from heat.

4. Step 4

   Shape the falafel mixture into 6 equal patties (12 for 4 servings). Heat a thin layer of oil in a large nonstick pan over medium. When a pinch of falafel sizzles immediately, add the patties in an even layer. Cook 3-4 minutes per side until golden brown, adding oil before flipping if dry. Transfer to a paper towel-lined plate and season immediately with salt.

5. Step 5

   Add the cooked barley, kale, and diced peppers to the bowl of dressing; season with salt and pepper and toss to combine. Serve topped with the cooked falafel, sliced avocado, tzatziki, and remaining za'atar.

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Sources & meal record

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