Falafel and Golden Rice Bowls
with Chopped Salad and Tahini-Yogurt Drizzle
Golden Turmeric and cumin add warming and wholesome flavour to fluffy basmati rice. Load up your bowl with cool crunchy salad, creamy tahini-yogurt drizzle, hearty falafels and briny feta!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Sesame)
¾ cup
Basmati Rice
1 unit(s)
Mini Cucumber
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Shallot
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
½ tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium heat.
- Meanwhile, peel, then finely chop shallot.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the shallot and Cumin-Turmeric Blend. Cook, stirring often, until fragrant, 2-3 min.
- Add 1 1/4 (2 1/2 cups) cups water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut cucumber into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Cut tomato into 1/2-inch pieces.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 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 on one side, 4-5 min.
- Add 1 tbsp oil, then flip the falafel. Pan-fry until golden-brown on the other side, 4-5 min.
- Meanwhile, Add cucumbers, peppers, tomatoes, remaining shallots, half the parsley, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then stir to combine.
- Combine yogurt sauce, tahini sauce and 1/8 tsp (1/4 tsp) sugar in a small bowl. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then stir in half the parsley and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls.
- Top with falafel and salad.
- Sprinkle feta and drizzle tahini-yogurt sauce over top.
- Sprinkle remaining parsley over top.
