Plant-Based
A delicious middle-eastern dish of yellow pea falafels on a bed of colourful brown rice and kale tabbouleh tossed through a tahini dressing and finished off with a dollop of hummus.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Combine falafel mix with 340ml water in a bowl. Mix well and leave to stand for 15 minutes (see notes).
3. Combine 1/2 tbsp honey, 2 tbsp vinegar, 1 tbsp tahini (optional) and 1/4 cup olive oil in a bowl. Season to taste with salt and pepper.
4. Finely chop kale leaves. Add to a bowl with 1 tbsp dressing and use your hands to massage until leaves are tender.
Chop mint, cucumber and olives. Halve cherry tomatoes. Add to kale.
5. Heat a frypan over medium-high heat and cover the base with oil. Shape falafels into 16 even-sized balls or patties and place into pan (see notes). Cook for 3-4 minutes on each side, or until cooked through. Remove to drain on paper towel.
6. Toss rice with dressing and salad. Serve with falafels and a dollop of hummus.
Notes:
Use wet or oiled hands to shape the falafels to prevent the mixture from sticking. Try to cook them as soon as the 15 minutes resting time is up, to prevent the mixture from drying out too much.
Scrunching and massaging the kale helps to tenderise it making it more enjoyable to eat.
2. Combine falafel mix with 340ml water in a bowl. Mix well and leave to stand for 15 minutes (see notes).
3. Combine 1/2 tbsp honey, 2 tbsp vinegar, 1 tbsp tahini (optional) and 1/4 cup olive oil in a bowl. Season to taste with salt and pepper.
4. Finely chop kale leaves. Add to a bowl with 1 tbsp dressing and use your hands to massage until leaves are tender.
Chop mint, cucumber and olives. Halve cherry tomatoes. Add to kale.
5. Heat a frypan over medium-high heat and cover the base with oil. Shape falafels into 16 even-sized balls or patties and place into pan (see notes). Cook for 3-4 minutes on each side, or until cooked through. Remove to drain on paper towel.
6. Toss rice with dressing and salad. Serve with falafels and a dollop of hummus.
Notes:
Use wet or oiled hands to shape the falafels to prevent the mixture from sticking. Try to cook them as soon as the 15 minutes resting time is up, to prevent the mixture from drying out too much.
Scrunching and massaging the kale helps to tenderise it making it more enjoyable to eat.
Brown rice 300g
falafel mix 2 packets (2x 200g)
kale 1/2 bunch
mint 1/2 bunch
Lebanese cucumber 1
Kalamata olives 1/2 tub (100g)
Cherry tomatoes 1 punnet (200g)
hummus 1 tub (200g)
From your pantry:
oil (for cooking + olive), salt, pepper, honey, tahini (optional), apple cider vinegar
falafel mix 2 packets (2x 200g)
kale 1/2 bunch
mint 1/2 bunch
Lebanese cucumber 1
Kalamata olives 1/2 tub (100g)
Cherry tomatoes 1 punnet (200g)
hummus 1 tub (200g)
From your pantry:
oil (for cooking + olive), salt, pepper, honey, tahini (optional), apple cider vinegar
