Falafel with rice salad

Falafel with rice salad

Falafel with rice salad is an Arabic dish. For the rice salad boil rice with vegetable broth and currants and let it swell at low temperature for about 20 minutes. Cut carrots and shrubs celery into fine cubes. Cut the leek onions into rings and mix with the vegetables. For the salad sauce mix yoghurt with 1 teaspoon lemon juice and harissa. Season the salad sauce with pepper, salt and cumin. Spread the rice out on a flat plate to cool faster and loosen with a fork. Mix the rice and salad sauce with the vegetables and sprinkle 2 tbsp finely chopped parsley over the rice salad. For the Falafel Bulgur boil with water and leave to swell for about 7 minutes. Drain the chick peas and puree with the remaining lemon juice, parsley, bulgur, chopped onions and garlic cloves. Mix flour with baking powder and breadcrumbs, knead with the Kicher peas puree and season with pepper, salt and cumin. Form 12 small falafel and fry in sunflower oil. Serve falafel with rice salad.

Servings: 4, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
460 kcal
76 g
14 g
11 g

(C)opyright by Marions Kochbuch