Greek rice with falafels & tzatziki
Prep time: 5 minutes, Cooking time: 20 minutes, Total time: 25 minutes
- 250g cooked microwavable wild rice, or normal rice if you have that
- 280g Goodlife Falafels
- 1 tbsp olive oil
- 1 small onion
- 1 tbsp cumin seeds
- 1 lemon
- 1 small bunch dill
- 1 small bunch mint
- 100ml Natural yoghurt (Vegan yoghurt widely available)
- 2 large garlic clove
- ½ small cucumber
- Oven tray
- Sauté pan
- Small mixing ball
Preheat the oven to 180 degrees. Once it’s up to temperature cook the falafels according to the packet.
Meanwhile, heat the pan on a medium to high heat and once ready, add in the cumin seeds. Whilst they are heating, peel and finely slice the onion and 1 of the garlic cloves. The seeds will be ready when you begin to smell them. At this point turn the heat down and add in the olive oil.
Add the onion and garlic and cook for 10 minutes or so to soften but not colour.
Stir in the rice and zest in the lemon. You just want to warm the rice as it’s cooked already. Season to taste.
Next make the tzatziki. Trim off the end of the half cucumber you are using, then peel and deseed. Cut the remaining cucumber flesh into bitesize chunks.
Remove the leaves of both the herbs and finely chop them all together. Add a spoonful to a small mixing bowl with the cucumber chunks. Stir in the yoghurt with a good pinch of salt and pepper and a drizzle of olive oil.
Using a garlic crusher, mince in the garlic and squeeze in the juice of half a lemon to the tzatziki and stir it all together.
Stir the remaining herbs through the rice then plate it up, topping with the falafels and dollop on the tzatziki to serve. Serve with greens of your choice.
TIP – If you’re cooking just for one, still make this portion and just put in a wrap the following night to make quick tasty veggie burritos.