A bed of brown basmati rice is topped with shredded cabbage, diced cucumber, and golden falafel patties. The grand finale? A lavish drizzle of miso-peanut dressing, toasted almonds, and a sprinkle of fresh coriander. It’s a bowl of bliss that’s as delicious as it is beautiful!
Serving guide
Choose your portion size.
NICE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MIX & REST
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED
In a small bowl, combine the coconut yoghurt, the peanut butter, the Dressing, ½ the chopped coriander, and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
FRY THE FALAFELS
Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GET BOWLED OVER!
Time to plate up buddha bowl style! Make a bed of cooked rice. Top with the sliced Cabbage, the diced Cucumber, and the falafel patties alongside one another. Generously drizzle over the miso-peanut dressing. Garnish with the toasted almonds and the remaining coriander.
NICE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MIX & REST
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED
In a small bowl, combine the coconut yoghurt, the peanut butter, the Dressing, ½ the chopped coriander, and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
FRY THE FALAFELS
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GET BOWLED OVER!
Time to plate up buddha bowl style! Make a bed of cooked rice. Top with the sliced Cabbage, the diced Cucumber, and the falafel patties alongside one another. Generously drizzle over the miso-peanut dressing. Garnish with the toasted almonds and the remaining coriander.
NICE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MIX & REST
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED
In a small bowl, combine the coconut yoghurt, the peanut butter, the Dressing, ½ the chopped coriander, and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
FRY THE FALAFELS
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GET BOWLED OVER!
Time to plate up buddha bowl style! Make a bed of cooked rice. Top with the sliced Cabbage, the diced Cucumber, and the falafel patties alongside one another. Generously drizzle over the miso-peanut dressing. Garnish with the toasted almonds and the remaining coriander.
NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MIX & REST
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED
In a small bowl, combine the coconut yoghurt, the peanut butter, the Dressing, ½ the chopped coriander, and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
FRY THE FALAFELS
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GET BOWLED OVER!
Time to plate up buddha bowl style! Make a bed of cooked rice. Top with the sliced Cabbage, the diced Cucumber, and the falafel patties alongside one another. Generously drizzle over the miso-peanut dressing. Garnish with the toasted almonds and the remaining coriander.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.23
for 4 servings · R44.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dressing needs 100 mlBalsamic Vinaigrette Dressing 300 ml 300 ml at R62.99 · 33% of packR21.00
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Peanut Butter needs 60 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Outcast Classic Falafel Mix
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fresh Falafel Bowl?
The preparation time for Fresh Falafel Bowl with brown basmati rice & miso dressing is between 25 and 40 minutes.
What is the total time required to make Fresh Falafel Bowl with brown basmati rice & miso dressing?
The total time required to make Fresh Falafel Bowl with brown basmati rice & miso dressing is between 45 and 60 minutes.
How many servings does Fresh Falafel Bowl provide?
4 servings
What are the main ingredients in Fresh Falafel Bowl?
Almonds, Brown Basmati Rice, Cabbage, Coconut Yoghurt, Cucumber, Dressing, Fresh Coriander, Outcast Classic Falafel Mix, Peanut Butter
What is the nutritional information of Fresh Falafel Bowl?
Calories: 717, Carbs: 94 grams, Fat: grams, Protein: 25.2 grams, Sugar: 17.7 grams, Salt: 1260 grams
How do I prepare Fresh Falafel Bowl?
GET BOWLED OVER!: Time to plate up buddha bowl style! Make a bed of cooked rice. Top with the sliced cabbage, the diced cucumber, and the falafel patties alongside one another. Generously drizzle over the miso-peanut dressing. Garnish with the toasted almonds and the remaining coriander. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MIX & REST: Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. GET DRESSED: In a small bowl, combine the coconut yoghurt, the peanut butter, the dressing, ½ the chopped coriander, and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside. NICE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. FRY THE FALAFELS: Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Fresh Falafel Bowl?
Almonds, Brown Basmati Rice, Cabbage, Coconut Yoghurt, Cucumber, Dressing, Fresh Coriander, Outcast Classic Falafel Mix, Peanut Butter
How many calories does Fresh Falafel Bowl have?
717 calories
How much fat content does Fresh Falafel Bowl have?
grams