Falafel Rice Bowl Recipe
Crispy, golden falafel served over a bed of fragrant parsley basmati rice, paired with vibrant tabbouleh salad, pickled onions, and creamy hummus.
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Ingredients
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Falafel
Parsley Basmati Rice
Tabbouleh Salad
Pickled Onions
Hummus
Method
Falafel
- 1
Prepare the Falafel Mixture
In a food processor, combine the canned chickpeas, fresh parsley, garlic cloves, ground cumin, ground coriander, all-purpose flour, baking powder, salt, and black pepper. Blend until a coarse mixture forms.
- 2
Form the Falafel
Using your hands, form the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a plate.
- 3
Fry the Falafel
Heat vegetable oil in a deep pan over medium-high heat. Fry the falafel in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
Parsley Basmati Rice
- 4
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
- 5
Add Parsley
Once the rice is cooked, fluff it with a fork, and stir in the chopped fresh parsley.
Tabbouleh Salad
- 6
Prepare the Salad
In a large bowl, combine the chopped fresh parsley, diced tomato, diced cucumber, and chopped green onion.
- 7
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, and salt. Pour the dressing over the salad and toss to combine.
Pickled Onions
- 8
Make the Pickling Solution
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve.
- 9
Hummus
- 10
Blend the Hummus
In a food processor, combine canned chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy.