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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient Soya, Blé Peut contenir Sésame)
¾ tasse(s)
Riz basmati
1 pièce(s)
Mini concombres
1 pièce(s)
Poivron
1 pièce(s)
Tomate
1 pièce(s)
Échalote
7 g
Persil
¼ tasse(s)
Feta, émietté
(Contient Lait)
1.5 cc
Mélange d'épices cumin-curcuma
(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
3 cs
Sauce au yogourt
(Contient Lait)
2 cs
Sauce tahini
(Contient Soya, Sésame Peut contenir Oeuf, Poisson, Lait, Moutarde, Sulfites, Blé, Crustacés)
½ cs
Vinaigre de vin rouge
(Contient Sulfites)
Pas inclus dans votre livraison
2.5 cs
Huile*
¼ cc
Sucre*
¼ cc
Sel*
0.13 cc
Poivre*
1 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
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.