Crispy Falafel on Spiced Pilaf
with Tomato-Cucumber Salad and Raita
Crispy falafel sit atop an aromatic pilaf delicately flavoured with Mediterranean spices and naturally sweetened with raisins. The tomato-cucumber side salad adds a refreshing bite and a cooling cucumber raita is the perfect dipper!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit
Falafel
1 tbsp
Moroccan Spice Blend
¾ cup
Basmati Rice
28 g
Sultana Raisins
56 g
Green Peas
100 mL
Greek Yogurt
(Contains Milk)
7 g
Cilantro
½ unit
Lemon
113 g
Baby Tomatoes
132 g
Mini Cucumber
113 g
Red Onion
1 unit
Vegetable Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Halve tomatoes. Using a box grater, grate half a cucumber (1 cucumber for 4 ppl). (TIP: Use the side of the grater with the largest holes!) Cut remaining cucumber into 1/2-inch rounds. Finely chop cilantro. Juice half the lemon (whole lemon for 4 ppl).
Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add onions. Cook, stirring occasionally, until onions soften slightly, 1-2 min. Sprinkle Moroccan Spice Blend over onions. Cook, stirring often, until fragrant, 30 sec. Add rice, peas, raisins, broth concentrate, 1/4 tsp salt and 1 1/3 cup water (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side. Add 1/2 tbsp oil to the pan after flipping falafel.
Meanwhile, pat grated cucumber dry with paper towels. Add grated cucumber, yogurt, half the cilantro and half the lemon juice to a small bowl. Season with salt, then stir to combine.
Whisk together remaining lemon juice and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Add tomatoes and cucumber rounds. Season with salt and pepper, to taste, then toss to combine.
Fluff pilaf with a fork, then season with salt and pepper, to taste. Divide pilaf, falafel and salad between plates. Sprinkle remaining cilantro over pilaf. Serve raita alongside for dipping.
