Crumbled Falafel Bowls
with Pickled Shallot & Apple-Tahini Vinaigrette
700 cals
25 mins
Description
Your fork finds its way through a vegetarian landscape. Dig into crumbles of golden-shelled fritters enhanced with herby za’atar. They’re set off by shallot quick-pickled in red wine vinegar and a refreshingly crisp slaw with cucumbers. It's all drizzled in our apple-tahini vinaigrette.
Contains:
Sesame • Soy • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Cucumbers
150g Shredded cabbage
1 Shallot (or onion)
6 Falafels
160g White rice
45ml Apple-tahini vinaigrette
60ml Red wine vinegar
10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Nutrition
Total fat | 26g |
Saturated Fat | 3g |
Sodium | 1270mg |
Total carbs | 103g |
Sugar | 7g |
Protein | 19g |
Fibres | 12g |
Recipe Instructions
Step 1: Cook the rice
- In a medium pot, combine 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.
Step 2: Make the pickled shallot
- Meanwhile, halve, peel and thinly slice the shallot.
- In a small bowl, combine the shallot, ½ the vinegar, 1 tbsp hot water (double for 4 portions) and S&P.
Step 3: Cook the falafels
- Meanwhile, crumble the falafels into bite-size pieces.
- In a medium pan, heat a generous drizzle of oil on medium-high.
- Add the falafels and cook, stirring occasionally, 2 to 3 min., until beginning to crisp; season with ½ the za'atar.
Step 4: Make the slaw
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the cabbage, cucumbers, remaining vinegar, a drizzle of oil and S&P.
- Halloumi: Rinse and pat dry; medium-dice. In a pan, heat a drizzle of oil on medium. Sear, 1 to 2 min. per side, until browned. Use as topping in step 5.
Step 5: Plate your dish
- Divide the rice between your bowls.
- Top with the falafels, slaw and pickled shallot.
- Drizzle with the vinaigrette.
- Garnish with the remaining za'atar. Bon appétit!