You know those days when you need something hot and totally satisfying but you also want it to be ready quickly. You may also be inclined to eat it with one hand while finishing off the novel you can’t put down or taking a bath, no judgement here. This vegan falafel burrito is just the thing. Filled with rice, beans and falafel. Packed with protein and veggies it’s an entire meal in one delicious handy fistful.
As a way to speed up this recipe I’ve used pre-packed falafel and rice but if you have more time on your hands then making your own from scratch can only take this to the next level. The one element I don’t scrimp on is the guacamole which in my opinion should always be made fresh. My version of guacamole is far from traditional but I make no apologies for the lack of coriander. I detest it and find fresh basil is the perfect substitute. I recently learned that scientists have found a genetic link shared by people who dislike the taste of coriander. Raise your hand and be counted my long-lost brothers and sisters.
Ritual: Quick and Easy
Character: Satisfying and Stodgy
Essence: Rice and Beans
- Falafel Burrito
- 1 Red Onion - Diced
- 1 Red Pepper - Diced
- 2 Packs Falafel (Approx 4-6 falafel per person depending on size)
- 1 Tin Black Eyed Beans - Drained
- 1 Tin Plum Tomatoes - Chopped
- 1 Pack Micro Rice (or 250g cooked rice)
- 2 Tbsp Tomato Puree
- 3 Garlic Cloves - Crushed
- 1 Veg Stock Cube - Crumbled
- 1Tbs Olive oil (or oil of choice)
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Smoked Paprika
- 1/8 tsp Black Pepper (or adjust to taste)
- Sprinkle of fresh basil to serve
- 2 Ripe Avocados - Mashed
- Juice of 1/2 - full lemon dependent on taste
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Fresh Chopped Basil
- 1 tsp Dijon Mustard
- Garlic Powder - Sprinkle to taste
- Cracked Black Pepper - Sprinkle to taste
- Salt - Sprinkle to taste
- Tortillas, Grated cheese and creme fraiche to serve
Dice the avocados and scoop into a bowl. Use a fork to squash the avocado until mashed but not pureed.
Sprinkle in the black pepper, salt, garlic powder and lemon juice. Start with the juice of 1/2 lemon then adjust to taste before serving.
Add the nutritional yeast, dijon mustard and fresh basil. Stir thoroughly.
Check and adjust seasonings to taste.
Prep, chop and weigh everything. Have all the ingredients laid out, ready to hand. Taking 10 minutes to do this now saves time and stress during cooking.
Heat a frying pan on medium heat and once hot add the oil and swirl to coat the pan. Carefully add the onion and fry on medium for 5 minutes.
After 5 minutes add the peppers and garlic and fry for a further 5 minutes.
Sprinkle in the cayenne, paprika, black pepper and stock cube and fry for 1 minute.
Add the falafel and fry for 2 minutes.
Pour in the tomatoes, black eyed beans and tomato puree. Squash the falafel into the sauce, stirring for a few minutes until incorporated and heated through.
Once cooked stir the rice into the veggies.
Finish with a sprinkle of fresh basil.
Heat the tortillas according to packet instructions, usually about 30 seconds. Serve with the guacamole, grated cheese and creme fraiche.
Have leftovers? Want something gluten-free? Serve this up in a bowl topped with all the trimmings. Tag me over on Instagram @applefalltree to show me how you like yours.