Falafel, Kale & Cherry Tomato Medley
with Garlic Rice, Chimichurri & Plant-Based Aioli- Sulphites
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
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
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
1
Capsicum
1 packet
Spinach Falafel
(May be present: Gluten, Soy, Wheat, Almond, Cashew, Eggs, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
1 packet
Plant-Based Aioli
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 falafel, 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 the falafel are cooking, halve snacking tomatoes.
• To the bowl with charred corn, add snacking tomatoes, baby kale, 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 kale and cherry tomato medley. • Drizzle with plant-based aioli to serve. Enjoy!
