Crispy Falafels on Spiced Pilaf
with Tomato Cucumber Salad and Raita
Crispy falafels sit atop an aromatic pilaf delicately flavoured with Indian spices and naturally sweetened from raisins. A side salad of tomatoes and cucumbers gives a refreshing bite and the cooling cucumber raita is perfect for dipping those crispy nuggets!
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
Indian Spice Blend
¾ cup
Basmati Rice
28 g
Sultana Raisins
56 g
Green Peas
100 mL
Greek Yogurt
(Contains Milk)
7 g
Cilantro
1 unit
Lime
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)
1.5 tbsp
Oil*
½ tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 lime (whole lime for 4 ppl).
Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 1-2 min. Sprinkle Indian Spice Blend over top, then cook, stirring often, until fragrant, 30 sec. Add rice, peas, raisins, broth concentrate, 1/4 tsp salt and 1 1/4 cup water (dbl both for 4 ppl) and bring to a boil over high heat. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat and let pilaf rest for 5 min, still covered.
While pilaf cooks, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then falafels. Cook for 3-4 min, then flip and add 1/2 tbsp oil (dbl for 4 ppl). Cook for another 2-3 min, until golden-brown on both sides. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed.)
While falafels cook, drain liquid from grated cucumber. Add grated cucumber, yogurt, half the cilantro and half the lime juice to a small bowl. Season with salt, then stir to combine.
Whisk together remaining lime juice and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Add tomatoes and cucumber rounds. Season with salt and pepper, then toss to combine.
Fluff pilaf with a fork, then divide between plates. Sprinkle remaining cilantro over rice. Divide falafels and salad between plates and serve raita alongside, for dipping.
