Zesty Falafel Bowls
with Rice, Pickled Veggies & Hummus
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
Texture is top of mind in these Middle Eastern bowls, brimming with vegetarian goodness. Warm falafel takes its place alongside a crisp chopped salad and quick-pickled cabbage and onions, over garlic-infused rice. On the side, hummus is at your service.
We will send you:
- 15ml Minced garlic
- 1 Lemon
- 140g Cherry tomatoes
- 1 Cucumber
- 50g Sliced red onions
- 150g Shredded cabbage
- 120g Hummus
- 6 Falafels
- 160g White rice
Contains: Sesame
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
4 g
Sodium
1050 mg
Total Carb
116 g
Sugars
8 g
Protein
23 g
Fibre
18 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the pickled veggies
- Meanwhile, juice the lemon.
- In a medium bowl, combine the cabbage, onions, lemon juice, a drizzle of oil and S&P.
Mise en place
- Halve the tomatoes. In a small bowl, toss with a drizzle of oil and S&P.
- Halve the cucumbers lengthwise; thinly slice crosswise. In a second medium bowl, toss with a drizzle of oil and S&P.
Warm the falafels
- In a third medium bowl, microwave the falafels, flipping halfway, 1 to 2 min., until warmed through.
Plate your dish
- Divide the rice between your plates.
- Top, side by side, with the pickled veggies, cucumbers, tomatoes and falafel.
- Serve the hummus on the side. Bon appétit!
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