The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 1 red cabbage (use half)
- 1 onion (use half)
- 1 carrot (use half)
- 1 tsp sumac (use half)
-
1 tbsp Middle Eastern spice mix (use half)(galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
-
2 tsp garlic paste (use half)(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
9 Moroccan falafels with sweet dates, lemon & parsley (use half)(Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
-
80g brown rice (use half)(100% Brown Rice)
- 1 tbsp tahini (use half) (Sesame)
- 1 unwaxed lemon (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh mint (use half)
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 137Kcal | 745Kcal |
| 574kJ | 3118kJ | |
| Fat | 5.1g | 28g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 15g | 81g |
| of which sugars | 4.4g | 24g |
| Protein | 3.9g | 21g |
| Salt | 0.47g | 2.6g |
| Fibre | 4.7g | 26g |
Ingredients
Ingredients
- 1 tbsp tahini (Sesame)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp sumac
- 1 carrot
- 1 onion
-
9 Moroccan falafels with sweet dates, lemon & parsley(Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 unwaxed lemon
- 1 red cabbage
-
2 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
80g brown rice(100% Brown Rice)
-
230g chickpeas(Chickpeas, water, salt)
- 1 handful of fresh mint
-
1 tbsp Middle Eastern spice mix(galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 137Kcal | 745Kcal |
| 574kJ | 3118kJ | |
| Fat | 5.1g | 28g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 15g | 81g |
| of which sugars | 4.4g | 24g |
| Protein | 3.9g | 21g |
| Salt | 0.47g | 2.6g |
| Fibre | 4.7g | 26g |
Vegan
2/3 daily fibre
4 of 5 a day
Low sat fat
Falafel Rice Bowl with Minty Sumac Slaw & Sundried Tahini Dressing
Gather and share the vibrant flavours of the Middle East and North Africa with Mindful Chef x Comptoir Libanais. You’ll make a moreish tahini and sundried tomato dressing, to drizzle generously over spiced chickpea rice and bright and refreshing minty sumac slaw. Top with fragrant GOSH! Moroccan falafels and get ready to feast.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a peeler or julienne peeler & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the slaw
- Trim and finely slice the cabbage. Peel the carrot into ribbons, then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Pick the mint leaves from the stalks (reserve some for garnish) and finely chop. Quarter the lemon
- Add the mint, cabbage, carrot, sumac, juice from three-quarters of the lemon and 1 tsp oil to the medium bowl
- Season with salt and pepper. Mix well to coat, then set aside
Make the sundried tahini dressing & heat up the falafels
- Mix the tahini, sundried tomato paste, garlic paste, remaining lemon juice, a splash of water and 1 tsp oil in the small bowl
- When the rice has 8 mins remaining, place the falafels onto the lined baking tray and cook for 5-8 mins until heated through
Meanwhile, finish the rice
- Finely dice the onion. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until golden brown. Add the Middle Eastern spice mix and cook for 30 secs, until fragrant
- Add the chickpeas, cooked rice and a splash of water and stir to coat. Cook for 1-2 mins, until the chickpeas are heated through
Plate up
- Serve the rice into bowls topped with the slaw. Place the falafels on top and drizzle over the sundried tahini dressing
- Sprinkle over the whole mint leaves
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