Crispy Falafel on Spiced Pilaf
with Tomato-Cucumber Salad and Raita- Milk
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!
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*
¼ tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
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 heat. 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.
While pilaf cooks, 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.
While falafel cook, 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 cilantro over pilaf. Serve raita alongside for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced pilaf is a standout, with the Moroccan spice blend and raisins adding a satisfying sweet-savoury depth. The falafel and raita are widely enjoyed, though some found the overall dish a touch bland.
- Ease of prep: Most reviewers found this quick and straightforward to pull together on a weeknight. A few noted the rice may need a couple of extra minutes beyond the suggested cook time to fully absorb the liquid.
- Suggestions: Use the full lemon's juice for both the raita and salad dressing to brighten the flavours. If the pilaf feels too spicy, start with half the spice blend and adjust to taste; adding extra yogurt also helps balance the heat. Consider adding feta or fresh herbs like mint to the salad for extra flavour.
- Leftovers: The rice pilaf keeps well and makes a satisfying lunch the next day, though the raita is best enjoyed fresh.
