Crispy Mexican Falafel Bowl with Jalapeno Crème

Steps

1. In a medium pot (with a lid), combine bulgur wheat, smoky Mexican spices and water measure with a pinch of salt. Bring to a boil on high heat. Once boiling, reduce to lowest heat, cover with a lid and cook for 12 minutes. Remove from heat and leave to steam, still covered, for a further 5 minutes. Fluff grains with a fork.
2. Finely dice onion and dice cucumber 1cm. Set aside in a large bowl. Drain and rinse corn.
3. Heat oil in a large non-stick frypan on high heat. Cook corn for about 5 minutes, tossing occasionally, until tender and browned. Transfer corn to bowl with onion and cucumber and reserve pan. Add vinegar and a pinch of chilli flakes (if using) and toss together. Season to taste with salt and pepper.
4. Heat oil in reserved pan on medium-high heat. Add falafel mix and break it up with a wooden spoon. Cook falafel for 6-8 minutes, tossing occasionally, until golden and crumbly (see tip).
5. Shred lettuce and pick coriander leaves.
6. Lettuce, bulgur, falafel and salsa topped with jalapeño crème, spicy pepitas, salsa roja and coriander.