Crumbled Falafel Bowls
with Pickled Shallot & Apple-Tahini Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
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.
We will send you:
- 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)
Contains: Sesame • Soy • Sulphites
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
3 g
Sodium
1270 mg
Total Carb
103 g
Sugars
7 g
Protein
19 g
Fibre
12 g
Preparation
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.
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.
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.
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.
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!
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