Double Falafel in Sundried Tomato Sauce
with rice
Fluffy rice meets golden crispy falafel in this veggie dish. The rich sauce that acts as the anchor of the dish is filled with flavour from the sun dried tomato paste.
Tags:
Veggie
Allergens:
Milk
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Passata
1 sachet(s)
Dried Oregano
1 unit(s)
Onion
2 unit(s)
Garlic
1 sachet(s)
Sun Dried Tomato Paste
320 grams
Falafel
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kJ)3668 kJ
Energy (kcal)877 kcal
Fat30.6 g
of which saturates13.8 g
Carbohydrate117.7 g
of which sugars19.1 g
Dietary Fiber12.3 g
Protein24.1 g
Cholesterol0 mg
Salt3.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Rinse the rice to remove excess starch. Add the rice to the water and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat then pop the lid back on the pot.
- Keep covered for 10 mins or until ready to serve.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking. Remove from the pan, cover and set aside.
3
- Return the pan to a medium-high heat with a drizzle of oil.
- Add the onion and garlic and fry for 2-3 mins.
- Stir in passata, oregano, 50ml water and a pinch of sugar.
- Add the sun dried tomato paste and half the creme fraiche and cook for 4-5 mins.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if the sauce is too thick.
4
- Fluff up the rice with a fork and divide between bowls.
- Top with the falafel and sauce.
- Finish with a drizzle of remaning creme fraiche and a sprinkling of cheese.
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