Falafel & Spinach-Tomato Salsa Toss
with Garlic Rice, Chimichurri & Plant-Based Aioli
We’ve given already delicious spinach falafel a garlic-infused bed of fluffy rice that makes this bowl extra tasty. Then, load them with a perfectly sweet salsa medley, which gets a bright and herby hit of flavour from our chimichurri aioli.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 tin
sweetcorn
1 packet
spinach falafel
(May be present: Wheat, Gluten, Soy, Sesame, Eggs, Milk, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)
1 sachet
Middle Eastern seasoning
1 packet
snacking tomatoes
1 packet
baby spinach leaves
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Almond, Macadamia, Walnut, Cashew.)
1 packet
plant-based aioli
Not included in your delivery
olive oil
20 g
plant-based butter
1 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 jasmine 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 Middle Eastern seasoning, tossing falafels until fragrant.Transfer to a paper towel-lined plate.
• While the falafel are cooking, halve snacking tomatoes.
• To the bowl of charred corn, add snacking tomatoes, baby spinach leaves, cooked falafel and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine chimichurri sauce, plant-based aioli and a splash of water.
• Divide garlic rice between bowls. Top with falafel and spinach-tomato salsa toss. • Drizzle with chimichurri aioli to serve. Enjoy!
