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.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.