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Smoky Falafel Bowls
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Smoky Falafel Bowls

Smoky Falafel Bowls

with Tahini Drizzle

Hearty falafels are perked up with a spicy, garlicky tahini drizzle in this delicious and nutritious rice bowl.

Tags:
Veggie
Allergens:
Sesame
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

8 unit

Falafel

¾ cup

Basmati Rice

1 unit

Vegetable Broth Concentrate

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit

Lemon

2 tbsp

Tahini

(Contains Sesame)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit

Garlic, cloves

56 g

Baby Spinach

Not included in your delivery

2.5 tbsp

Oil*

¾ tsp

Sugar*

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories810 kcal
Fat38 g
Saturated Fat6 g
Carbohydrate109 g
Sugar13 g
Dietary Fiber13 g
Protein17 g
Cholesterol0 mg
Sodium1120 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

Medium Pot
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Cook rice
1

Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice 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.

Prep
2

While rice cooks, halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook falafel
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafels. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)

Make tahini sauce
4

While falafels cook, add tahini and 2 tbsp warm water (dbl for 4 ppl) to a small bowl. Whisk until smooth. Add lemon zest, half the lemon juice, 1/2 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Make salad
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, then toss to combine.

Finish and serve
6

Fluff rice with a fork. Divide rice between bowls. Top with salad and falafels. Drizzle tahini sauce over top. Squeeze over a lemon wedge, if desired.