Rainbow Double Falafel Bowls

Name: Rainbow Double Falafel Bowls with Golden Rice and Spicy Mayo Drizzle
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 300 g Falafel; 56 g Baby Spinach; 56 g Red Cabbage, shredded; ¾ cup Basmati Rice; 2 tbsp Red Wine Vinegar; 2 tbsp Spicy Mayo; 7 g Cilantro; 4 g Cumin-Turmeric Spice Blend; 7.5 g Vegetable Stock Powder; 4 tbsp Hummus; 113 g Baby Tomatoes; 1 tbsp Butter*; ½ tbsp Oil*; 2 tsp Sugar*; ¼ tsp Salt*; 0.06 tsp Pepper*

with Golden Rice and Spicy Mayo Drizzle

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Make every bite an adventure with this veggie-forward dish. Crispy falafel patties are served with golden, turmeric-scented rice, pickled cabbage and creamy hummus to hit all the flavour and texture notes you want.

Ingredients: Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Baby tomatoes • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Spinach • Red cabbage • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Tags:

Quick

•Spicy

Allergens:

Soja

•Hvede

•Egg

•Senf

•Schwefeldioxide und Sulfite

•Sesamzaad

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

300 g

Falafel

56 g

Baby Spinach

56 g

Red Cabbage, shredded

¾ cup

Basmati Rice

2 tbsp

Red Wine Vinegar

2 tbsp

Spicy Mayo

7 g

Cilantro

4 g

Cumin-Turmeric Spice Blend

7.5 g

Vegetable Stock Powder

4 tbsp

Hummus

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Butter*

½ tbsp

Oil*

2 tsp

Sugar*

¼ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories980 kcal

Fat46 g

Saturated Fat9 g

Carbohydrate119 g

Sugar9 g

Dietary Fiber11 g

Protein23 g

Cholesterol25 mg

Sodium1830 mg

Trans Fat0.4 g

Potassium800 mg

Calcium225 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small pot

•Medium Bowl

•Baking Sheet

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, Cumin-Turmeric Spice Blend and vegetable stock powder. Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl.
Place pickled cabbage in the fridge to cool.

On an unlined baking sheet, toss falafel with 1/2 tbsp (1 tbsp) oil.
Roast in the middle of the oven for 8-10 min, flipping halfway through, until browned.

While falafel roasts, halve tomatoes. Season with salt and pepper.
Roughly chop spinach and cilantro.
Fluff rice with a fork. Stir in cilantro.

Drain pickled cabbage.
Divide rice and spinach between bowls.
Top with cabbage, tomatoes and falafel.
Dollop with hummus and drizzle spicy mayo over top.

If you've opted for double falafel, cook in the same way the recipe instructs you to cook the regular portion of falafel. Work in batches if necessary.