Afia Falafel & Arabic Cauliflower Rice Bowl 

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.

10 min

10 min

15 min

• 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)

1. 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.
2. 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.
3. 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!
4. 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.
5. 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. 
6. 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.
7. Mix the arugula, mint and basil leaves together. 
8. 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. 
9. 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.