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Harissa-Hummus Falafel Bowls

Harissa-Hummus Falafel Bowls

with Spiced Rice

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Hearty falafel are perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!

Tags:VeggieQuick
Allergens:Sesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

¾ cup

Basmati Rice

1 unit

Vegetable Broth Concentrate

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit

Lemon

4 tbsp

Hummus

(ContainsSesame/Sésame)

1 tbsp

Shawarma Spice Blend

1 unit

Garlic, cloves

56 g

Baby Spinach

1 tbsp

Harissa Spice Blend

Not included in your delivery

3 tbsp

Oil*

¾ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber14 g
Protein19 g
Cholesterol0 mg
Sodium1600 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.