Fusion Falafel Bowl

You’re going to have a spec-taco-ular day in the kitchen, Chef! On a bed of coriander-infused white basmati rice comes crispy-coated falafels, surrounded by a mouthwatering Mexican medley of rich black beans, charred peppers, onion & corn, spiced with a kick of NOMU Mexican Spice Blend. Accompanied by a creamy guacamole and a zesty salsa for freshness.

Fusion Falafel Bowl

with corn & guacamole

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

  • Bell Pepper
  • Bell Peppers
  • Black Beans
  • Corn
  • Fresh Coriander
  • Guacamole
  • Lemon Juice
  • NOMU Mexican Spice Blend
  • Onion
  • Onions
  • Outcast Falafels
  • Tomato
  • Tomatoes
  • White Basmati Rice

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Fusion Falafel Bowl
  1. CORIANDER RICE

    Place the rinsed rice in a pot with 150ml of salted water. Cover 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. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.

  2. MMMEXICAN

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until golden, 8-10 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.

  3. LET’S SALSA

    In a bowl, combine ½ the lemon juice (to taste), the diced onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil and seasoning. Set aside.

  4. CRISPY FALAFELS

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.

  5. SET THE TABLE

    Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and dollop with the guacamole. Garnish with the remaining coriander.

  • White Basmati Rice - 75ml

  • Fresh Coriander - 3g

  • Onion - 1

  • Bell Pepper - 1

  • Corn - 50g

  • Black Beans - 60g

  • NOMU Mexican Spice Blend - 5ml

  • Lemon Juice - 20ml

  • Tomato - 1

  • Outcast Falafels - 6

  • Guacamole - 1 unit

  1. CORIANDER RICE

    Place the rinsed rice in a pot with 300ml of salted water. Cover 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. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.

  2. MMMEXICAN

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until golden, 8-10 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.

  3. LET’S SALSA

    In a bowl, combine ½ the lemon juice (to taste), the diced onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil and seasoning. Set aside.

  4. CRISPY FALAFELS

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.

  5. SET THE TABLE

    Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and dollop with the guacamole. Garnish with the remaining coriander.

  • White Basmati Rice - 150ml

  • Fresh Coriander - 5g

  • Onion - 1

  • Bell Pepper - 1

  • Corn - 100g

  • Black Beans - 120g

  • NOMU Mexican Spice Blend - 10ml

  • Lemon Juice - 40ml

  • Tomato - 1

  • Outcast Falafels - 12

  • Guacamole - 1 unit

  1. CORIANDER RICE

    Place the rinsed rice in a pot with 450ml of salted water. Cover 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. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.

  2. MMMEXICAN

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until golden, 10-12 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 6-8 minutes (shifting occasionally). Season, remove from the pan, and set aside.

  3. LET’S SALSA

    In a bowl, combine ½ the lemon juice (to taste), the diced onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil and seasoning. Set aside.

  4. CRISPY FALAFELS

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.

  5. SET THE TABLE

    Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and dollop with the guacamole. Garnish with the remaining coriander.

  • White Basmati Rice - 225ml

  • Fresh Coriander - 8g

  • Onions - 2

  • Bell Peppers - 2

  • Corn - 150g

  • Black Beans - 180g

  • NOMU Mexican Spice Blend - 15ml

  • Lemon Juice - 60ml

  • Tomatoes - 2

  • Outcast Falafels - 18

  • Guacamole - 2 units

  1. CORIANDER RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover 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. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.

  2. MMMEXICAN

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until golden, 10-12 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 6-8 minutes (shifting occasionally). Season, remove from the pan, and set aside.

  3. LET’S SALSA

    In a bowl, combine ½ the lemon juice (to taste), the diced onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil and seasoning. Set aside.

  4. CRISPY FALAFELS

    Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.

  5. SET THE TABLE

    Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and dollop with the guacamole. Garnish with the remaining coriander.

  • White Basmati Rice - 300ml

  • Fresh Coriander - 10g

  • Onions - 2

  • Bell Peppers - 2

  • Corn - 200g

  • Black Beans - 240g

  • NOMU Mexican Spice Blend - 20ml

  • Lemon Juice - 80ml

  • Tomatoes - 2

  • Outcast Falafels - 24

  • Guacamole - 2 units

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