Rice bowl with Falafel and Feta
with pickled onion and chilli-mayo (2 servings)
Tags:
Lunch
•Recipe
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Jasmine rice
150 g
Falafel
(May be present Oats, Mustard, Soy, Wheat, Barley, Gluten)
1 piece
Onion
250 g
Red cherry tomatoes
1 piece
[Persian] cucumber
100 g
Feta
(Contains Milk)
1 sachet(s)
Sweet chili sauce
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Sugar
1.5 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Red wine vinegar
to taste
Salt
Nutrition Values
Energy (kJ)3254 kJ
Calories778 kcal
Fat35.7 g
Saturated Fat11.4 g
Carbohydrate89.3 g
Sugar16.8 g
Dietary Fiber9.5 g
Protein20.4 g
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pot
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
2
- Slice the onion into thin half rings (see Tip). In a bowl, combine the onion with the red wine vinegar and sugar (see pantry for amounts). Add a generous pinch of salt and set aside until serving, stirring occasionally.
- Halve the cherry tomatoes.
- Cut the cucumber into crescents.
Tip: if you don't like raw onion, skip the rest of this step and fry it with the falafel in step 2 instead.
3
- Heat a drizzle of olive oil in a frying pan and fry the falafel for 2 - 4 minutes over high heat.
- In a bowl, mix the mayonnaise with the sweet chili sauce.
- Crumble the feta.
4
- Divide the rice over the plates.
- Top with the falafel, cucumber, cherry tomatoes, pickled onion and feta.
- Drizzle over the chili-mayonnaise.