Falafel and Turmeric Rice

• 1 parsley
• 15 Ounce chickpeas canned low sodium
• 2 garlic clove
• 1 1/2 Teaspoon cumin
• 2 Teaspoon salt
• 1/2 Teaspoon pepper
• 3 Tablespoon all-purpose flour
• 5 Tablespoon olive oil
• 2 Cup long grain white rice
• 1/2 Cup slivered blanched almonds
• 1 onion
• 1 Tablespoon turmeric
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 3 1/2 Cup chicken broth

• First let's make our falafel mix. Add parsley, chickpeas, garlic, cumin flour, and a pinch of salt and pepper to a food processor. Blend until a paste forms. Transfer mix to a bowl, cover and freeze for 20 minutes. You can also do this mix the night before and refrigerate until you're ready to cook.
• While the falafel is in the fridge make the turmeric rice. Rinse the rice until water runs clear. Drain and set aside.
• In a non-stick pan add some olive oil and the almonds, cook stirring frequently until the almonds are golden brown. Careful not to burn them. Remove the almonds from the pan and set aside.
• In the same pot add the onions and cook for about 5 minutes or until soft.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.