Spicy Green Chilli Falafel Rice

Nutrition per serve

Ingredients

• 2pcs jalapeno chilly
• 1clove garlic
• 1bunch coriander
• 1pcs onion
• 1pcs vegetable stock cubes
• 150g jasmine rice
• 1pcs lemon
• 130g natural yoghurt
• 200g falafel
• 100g baby spinach leaves
• 15ml olive oil
• 250ml (1 cup) boiling water
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Make chilli paste
   Coarsely chop the jalapenos, removing the seeds if less heat is desired (use 1 jalapeno if you prefer less heat). Crush or coarsely chop the garlic. Coarsely chop the coriander, including the stems. Blend the jalapeno, garlic, coriander, 1 tbs water and 2 tsp olive oil with a stick blender until almost smooth. Season with salt.
2. Step 2 — Prep ingredients
   FALAFEL OPTION Finely chop the onion. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
3. Step 3 — Start rice
   Heat 2 tsp olive oil in a large frypan over medium heat. Cook the onion, stirring, for 3 mins or until starting to soften. Stir in the rice until well coated.
4. Step 4 — Add chilli paste
   Add the chilli paste and stock to the rice mixture, stir to combine, then bring to the boil. Reduce the heat to medium and cook, covered, for 14 mins or until the rice is almost tender. Remove from the heat and stand, covered, for 5 mins.
5. Step 5 — Make lemon yoghurt
   Meanwhile, finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the yoghurt, lemon zest and 1 tbs lemon juice in a bowl and season with salt and pepper.
6. Step 6 — Cook falafel and serve
   Heat 1cm oil in a medium frypan over high heat until the oil is shimmering. Fry the falafel, turning regularly, for 2 mins or until golden. Remove from pan with tongs and drain on paper towel. Stir spinach into rice mixture until wilted. Taste, then season with salt and pepper. Divide rice mixture and falafel among plates. Serve with lemon yoghurt and lemon wedges.

Allergens

Milk