Falafel & Charred Corn Salsa Toss
with Chimichurri, Garlic Rice & Plant-Based Aioli
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Eggs
- Milk
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Peanuts
Give already delicious spinach falafel a rich depth of flavour by adding our garlic and herb seasoning to the pan in the last minute of cook-time. Then, toss them with a perfectly sweet and juicy salsa, which gets a bright and herby hit of flavour from our chimichurri. Serve over fluffy garlic-infused rice and don't forget to drizzle it all with our plant-based aioli for creaminess.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 tin
sweetcorn
1 tub
spinach falafel
(May be present: Sesame, Eggs, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts)
1 sachet
garlic & herb seasoning
1
tomato
1 bag
baby spinach leaves
1 packet
chimichurri sauce
(Contains: Sulphites May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
plant-based aioli
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!).
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. • In the last minute, add garlic & herb seasoning, tossing falafel, until fragrant. • Transfer to a paper towel-lined plate
• While falafel are cooking, roughly chop tomato and baby spinach leaves.
• To the bowl with charred corn, add tomato, spinach, cooked falafel, chimichurri sauce and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine plant-based aioli and a splash of water.
• Divide garlic rice between bowls. Top with falafel and charred corn salsa toss. • Drizzle with plant-based aioli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the flavours delicious and well-balanced, though several noted the garlic and herb seasoning made the dish quite salty.
- Ease of prep: Quick and straightforward to put together, with many finding it easy even for less experienced cooks.
- Suggestions: Reduce the oil by half if you prefer a lighter result, and mix water into the aioli as instructed to avoid a dry finish. Some swapped tomato for cucumber or served it in soft wraps instead of over rice, both with great results. Using frozen corn rather than canned was suggested for better charring and flavour.
- Leftovers: The dish made great leftovers and worked well as a wrap filling the next day.
- Portions: One serve was not always enough for bigger appetites, though some stretched the recipe to three serves.
- Texture: Falafel can dry out quickly once combined with the sauce, so serving promptly after cooking helps keep them crisp.
