Falafel, Haloumi & Kale-Cherry Tomato Medley
with Garlic Rice, Chimichurri & Plant-Based Aioli
Give already delicious spinach falafel a rich depth of flavour by adding our garlic and herb seasoning to the pan in the last minute of cook-time. Then, toss them with a perfectly sweet and juicy salsa, which gets a bright and herby hit of flavour from our chimichurri. Serve over fluffy garlic-infused rice, juicy haloumi and don't forget to drizzle it all with our plant-based aioli for creaminess.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 sachet
garlic & herb seasoning
1 punnet
snacking tomatoes
1 bag
baby kale
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
plant-based aioli
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!).
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with some 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 the last minute, add garlic & herb seasoning, tossing falafel, until fragrant. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
• While the falafel are cooking, halve snacking tomatoes.
• To the bowl with charred corn, add snacking tomatoes, baby kale, cooked falafel, chimichurri sauce and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine plant-based aioli and a splash of water.
• Divide garlic rice between bowls. Top with falafel, haloumi and charred corn salsa toss. • Drizzle with plant-based aioli to serve. Enjoy!