Falafel Bite & Tex-Mex Rice Bowl

Add the basmati rice and water (for the rice) to the pan and stir to combine. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the sweetcorn. Finely chop the cucumber and tomato. Zest the lemon to get a pinch, then slice into wedges. Heat a large frying pan over a high-heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

Add the cucumber, tomato and a drizzle of olive oil to the charred corn, then season with salt and pepper. Toss to combine and set aside. In a small bowl, combine the sour cream, a squeeze of lemon juice, the lemon zest, water (for the sauce) and mild chipotle sauce. TIP: Some like it hot, but if you don’t, just hold back on the chipotle sauce!

Use your hands to break each falafel bite into halves (don't worry if they crumble!). Return the frying pan to a high heat. Carefully add the boiling water (see ingredients) and falafel and cook until the water has evaporated. Add a generous drizzle of olive oil to the falafel and cook, tossing, until golden, 2 minutes. Transfer to a plate lined with paper towel and season with salt and pepper.