Sesame Falafel & Currant-Butter Rice

Name: Sesame Falafel & Currant-Butter Rice with Tomato Mint Salsa & Herby Sauce
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet basmati rice; 1 packet currants; 20 g butter; 1 bag baby spinach leaves; 1 packet spinach falafel; 1 tomato; 1 cucumber; 1 bag mint; 1 drizzle white wine vinegar; 1 packet dill & parsley mayonnaise; 1 sachet garlic & herb seasoning; 1 sachet sesame seeds; 1 packet Greek-style yoghurt

with Tomato Mint Salsa & Herby Sauce

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Imagine a bed of rice infused with a currant-butter flavour you love, then topped with sesame falafel and a refreshing mint, cucumber and tomato salsa. Now stop imagining, because here it is!

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Eggs

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

currants

(May be present: Wheat, Gluten, Soy, Milk.)

1 bag

baby spinach leaves

1 packet

spinach falafel

(May be present: Wheat, Gluten, Soy, Milk, Sesame, Eggs, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)

tomato

cucumber

1 bag

mint

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 sachet

garlic & herb seasoning

1 sachet

sesame seeds

(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Cashew.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4115 kJ

Fat51.5 g

of which saturates12.7 g

Carbohydrate100.9 g

of which sugars17.6 g

Protein23.4 g

Sodium1535 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice, currants and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Return to saucepan. Add the butter and baby spinach leaves and stir to melt and combine. Season to taste. Cover to keep warm.

• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • Roughly chop tomato, cucumber and mint. • In a medium bowl, combine tomatoes, cucumber, mint and a drizzle of white wine vinegar and olive oil. Season with a pinch of salt and pepper. • In a small bowl, combine dill & parsley mayonnaise, Greek-style yoghurt and a splash of water. Season to taste.

• Heat a large frying pan over medium-high heat and add 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 last minute of cook time, add garlic & herb seasoning and sesame seeds and toss to combine. • Transfer to a paper towel lined plate.