Hearty falafel are perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
Sweet Bell Pepper
Shawarma Spice Blend
Harissa Spice Blend
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, garlic and Shawarma Spice Blend. Cook, stirring often, until fragrant, 1 min. Add broth concentrate, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium-high. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then falafel. Using a spoon, break up falafel into bite-sized pieces. Cook, stirring occasionally, until falafel pieces are crispy and golden-brown, 4-5 min.
While falafel cook, add hummus, Harissa Spice Blend, lemon zest, 1 tsp lemon juice, 1 tbsp water and 1/2 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add remaining lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, peppers and tomatoes. Toss to combine.
Fluff rice with a fork. Divide rice between bowls. Top with salad and crispy falafel. Drizzle harissa hummus over top. Squeeze a lemon wedge over top, if desired.