Crispy Falafel on Jewelled Pilaf
with Cilantro-Yogurt Sauce
Crispy falafel sit atop an aromatic pilaf delicately flavoured with Moroccan spices and naturally sweetened with raisins. The tomato-cucumber side salad adds a refreshing bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moroccan Spice Blend
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Before starting, wash and dry all produce. Heat a medium pot over medium heat. Meanwhile, peel, then cut shallot into 1/4-inch half-moons.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add shallots. Cook, stirring occasionally, until shallots soften slightly, 2-3 min.Sprinkle Moroccan Spice Blend over the pot. Cook, stirring often, until fragrant, 30 sec.Add rice, peas, raisins, stock powder, 1/4 tsp (1/2 tsp) salt and 1 1/3 cups (2 2/3 cups) water. 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 from heat. Set aside, still covered.Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.Finely chop cilantro. Zest, then juice half the lemon (whole lemon for 4 ppl).Halve tomatoes.
Heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil, then falafel. (TIP: Add another 1/2 tbsp oil to the pan after flipping falafel, if the pan is dry.) (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.
Meanwhile, add yogurt sauce, half the cilantro and 1 tsp (2 tsp) lemon zest to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Add 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add tomatoes and cucumbers, then toss to combine.
Fluff pilaf with a fork, then season with salt and pepper, to taste. Divide pilaf and salad between plates. Top with falafel. Sprinkle remaining cilantro over top.Dollop cilantro-yogurt sauce over top.