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Crispy Falafel on Spiced Pilaf

Crispy Falafel on Spiced Pilaf

with Tomato-Cucumber Salad and Raita

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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!

Tags:VeggieQuick
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

1 tbsp

Moroccan Spice Blend

¾ cup

Basmati Rice

28 g

Sultana Raisins

56 g

Green Peas

100 mL

Greek Yogurt

(ContainsMilk/Lait)

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*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate115 g
Sugar23 g
Dietary Fiber12 g
Protein20 g
Cholesterol27 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Box Grater
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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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).

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.

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.

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.

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.

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.