• Boil 240ml water (per 2P) in a large pot along with the stock.
• Once the water is boiling, stir in the bulgur then bring back to the boil.
• Simmer for 1 min then pop a lid on the pot and remove from the heat.
• Leave aside for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the cucumber and quarter lengthways. Chop widthways into small pieces.
• Roughly chop the tomatoes.
• Toss cucumber, tomatoes and olives with paprika and a drizzle of oil. Season to taste with salt and pepper.
• Pick the mint leaves and roughly chop (discard the stalks).
• Mix the yoghurt with the mint, tahini, half a sachet of cinnamon (per 2P) and a drizzle of oil. Season to taste with salt and pepper. 

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the falafel for 3-5 mins, turning frequently for even cooking. 
• Meanwhile, halve the avocado and remove the pit.
• Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.

• Fluff up the bulgur and divide between bowls.
• Arrange the avocado, falafel and paprika veg on top. 
• Drizzle over the tahini dressing to finish.