Ok so the rice part of this dish is like the easiest dish to make! It was actually one of the first dishes I made regularly in grad school. Back then I use to smoother it with cheese making it super gooey but honestly, I don’t miss it one bit! Now I can enjoy this meal without feeling like crap afterwords (physically and emotionally ….because of the whole baby cow thing and all!)
The falafel part of this dish is a newer recipe for me. I have been developing this recipe all summer. It started as a bean burger recipe actually, but I quickly discovered that it works amazingly as a falafel or meatball recipe as well. The secret is the cassava flour which helps make it crispy and give it the ‘burger’ texture. So whatever you do don’t sub this ingredient.
Actually I came into this recipe by accident (like most of my recipes actually). I was up at the cottage for the first time as a vegan and forgot that we barbecue on Saturdays. I didn’t want to be that vegan that BBQs tofu so I was trying to think of something that wouldn’t make me stick out more then I already was, lol. Anyways, I had brought up some cooked beans and thought I could try and make something out of it. The only gluten free flour I had brought up was cassava (for my crispy tofu) and I was craving pickles (I was very pregnant at the time) and out popped the beginnings of this recipe! It was super yummy but I have been tweaking it to be perfect! SO I hope you enjoy it as much as we do!
Make sure to try it as a burger or meatball and let me know if you do, I would love the feedback on what you think. This makes an amazing base recipe as well so feel free to experiment by adding things like mushrooms or kraut or spicy ketchup into the mix!! Tag me with your creations I would love to see that!!
Baked Mexican Rice with a Cassava Bean Falafel
A perfect meal that comes together quick and easy for those rushed nights
- Mexican rice
- 2 cups of cooked basmati rice
- 1 can of black beans (14 oz) rinsed or 2 cups of cooked rice
- 1 cup of frozen corn
- 1 cup of raw spinach, chopped
- 2 tomatoes, chopped
- 1 white onion, minced
- 1 cup of salsa (I love the Neils Brother mild)
- 1 bunch of fresh cilantro
- Preheat oven to 400 degrees. In a medium mixing bowl mix all the ingredients, except for the cilantro. Mix until well combined.
- Pour rice into a oven safe dish and bake for 25 minutes or until the top is crispy.
- Top with cilantro and plate to enjoy!
- Cassava Bean Falafel
- 2 cups of cooked chickpeas or 1 can. Reserve 1 tbs of the liquid (aquafaba) to add in.
- 1 1/2-2 cups of cassava flour
- 2 medium pickles, minced
- 2 tbs of dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
- 1 tbs ground cumin
- A pinch of ground saffron and ground sumac (Not necessary ingredients but it makes it extra delish if you have them to add)
1. In a medium mixing bowl add in all the ingredients and using your hands (or a spoon) mash it all together.
2. Form into falafels or burgers and add to a baking sheet lined with a silicon mat. Bake for 40 minutes flipping half way
Enjoy! And don’t forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.