Cauliflower rice is a great way to add extra nutrients to your falafel rice bowls, and the addition of vermicelli adds extra crunch (but can be removed or replaced with a gluten-free version to keep the whole dish gluten-free!)
Arabic rice has vermicelli, which after browning adds a wonderful flavor and works great as a showcase or side dish. You can begin prep on this and work on the other components of the bowl while the vermicelli simmers.
- 1 package Afia Traditional Falafel
- 1 package HEB Select Ingredients Riced Original Cauliflower
- 1 tsp olive oil (or other vegetable oil)
- 1/2 cup vermicelli noodles (I used Hill Country Fare Fideo; you can also use capellini and just break it up if you can't find vermicelli)
- 3/4 cup vegetable stock
- 1 tsp salt
- 1 tbsp chopped fresh parsley
- 1 tbsp slivered almonds
- 1 tbsp pine nuts
- 4 tbsp tahini sauce (recipe below)
- 4 tbsp mint leaves
- 4 tbsp basil leaves
- 1 cup arugula
- 1 cup quick pickled vegetables (recipe below)
- Sesame seeds (optional)
- Add the olive oil to a 4 quart sauce pan over medium heat. Add vermicelli and heat, stirring frequently until lightly browned and you have a nutty aroma, about 4-5 min.
- Add the vegetable stock and bring to a boil. Reduce heat, cover and simmer for 10 min until the vermicelli is done but not overcooked.
- While the vermicelli is simmering, heat a small pan over medium and add the pine nuts and almonds, roasting until just lightly browned. About 2-3 minutes.Your kitchen should smell great now!
- Next, cook the Afia falafel per package instructions. I prefer an air fryer and cook mine at 360F for 7 min, turning 1/2 way through the cook time.
- Cook the HEB Select Ingredients Riced Original Cauliflower per the package instructions. I microwaved for 4:30 minutes and then let stand while preparing the balance of this component.
- Once the vermicelli is done and the cauliflower rice has slightly cooled, stir the cauliflower into the vermicelli and add the salt, cover to keep warm.
- Mix the arugula, mint and basil leaves together.
- Now, assemble your bowls! Add the riced cauliflower to four bowls. Sprinkle chopped parsley over each. Next spread the roasted almonds and pine nuts evenly. Top with falafel. I like the spring salad on the other side of the bowl. Place the arugula mixture in each bowl and add the pickled vegetable mix.
- Drizzle with the tahini dressing, dust with sesame seeds and enjoy!
- 3 Cloves garlic, chopped
- Juice from 2 large lemons
- 1/2 cup tahini
- 1/2 sea salt
- Pinch cumin
- 6 tbsp ice water
In medium size bowl combine lemon juice and garlic. Let stand, at least 10 min.
After, pour the mix through a strainer into another bowl. Press the garlic with a scraper or spoon to get all the liquid out.
Add the tahini, salt and cumin to the bowl and whisk to mix thoroughly. It may seem thick and a bit clumpy but we'll fix that in the next step.
Add ice water, while whisking, 2 tbsp at a time. The consistency may get temporarily thick, just keep adding water 2 tbsp at a time until perfectly creamy. Usually about 6 tbsp total.
Quick Pickled Vegetables
- 1/4 cup each, sliced Cucumbers, Radish, Carrots, Red Onion - anything in season that has a firm enough texture
- 1 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp salt
- Combine the apple cider vinegar, maple syrup and salt in a jar or bowl and stir to combine well.
- Add vegetables, stir occasionally and let sit at least 20 min and preferably overnight.
Recipe by Kevin Sherman, @kwsher512