Crispy Falafel on Spiced Pilaf

Updated at: Sun, 04 Aug 2024 13:26:33 GMT

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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