Description
This Mediterranean Falafel Rice Stack is a delicious and wholesome family favorite that combines tender rice cooked in savory chicken broth with flavorful, golden-brown falafel balls and sautéed fresh vegetables. It’s a colorful and hearty dish perfect for lunch or dinner, bringing together vibrant Mediterranean flavors in one satisfying stack.
Ingredients
Scale
Rice:
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Falafel:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/4 cup breadcrumbs
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking & Vegetables:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/2 cup cherry tomatoes, halved
Instructions
- Cook the Rice: In a large pot, bring the chicken broth to a boil. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the rice is tender and all the liquid is absorbed.
- Make the Falafel: In a medium bowl, combine the rinsed chickpeas, chopped parsley, cilantro, finely chopped onion, minced garlic, breadcrumbs, ground cumin, ground coriander, salt, and black pepper. Mix everything thoroughly until well combined. Shape the mixture into small falafel balls and place them in the refrigerator for at least 30 minutes to firm up.
- Cook the Falafel: Heat the olive oil in a skillet over medium heat. Once hot, add the falafel balls and cook them until they are golden brown and crisp on all sides, turning gently to avoid breaking.
- Sauté the Vegetables: Using the same skillet, add the sliced red bell pepper, sliced onion, and halved cherry tomatoes. Cook and stir frequently until the vegetables soften and develop a slight caramelization, about 5-7 minutes.
- Assemble: In a serving dish, layer the cooked rice, then the falafel balls, followed by the sautéed vegetables on top to create a colorful, stacked presentation.
- Serve: Serve the Mediterranean Falafel Rice Stack immediately while warm and enjoy a perfect balance of textures and Mediterranean flavors.
Notes
- You can substitute chicken broth with vegetable broth to make the dish vegetarian.
- For a crispier falafel, you can opt to bake them at 400°F (200°C) for 20 minutes instead of pan-frying.
- Chilling the falafel mixture helps them hold their shape better during cooking.
- Feel free to add a drizzle of tahini sauce or yogurt-based dressing for extra flavor.
- Leftover rice and falafel can be stored separately in airtight containers in the refrigerator for up to 3 days.
