Dinner
Falafel and Turmeric Rice
| Total time:
| Prep:
| Cook:
| Servings:
|
| 45 min |
30 min |
15 min |
4 |
Dietary Restrictions
Dairy-freeEgg-freePeanut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
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
Directions
-
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.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 862 kcal |
| Fat
| 32 g |
| Carbohydrates
| 120 g |
| Protein
| 25 g |
| Fiber
| 12 g |
| Sugar
| 10 g |
| Sodium
| 1879 mg |
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