Persian Vegetarian Brunch Delight: Herb-Stuffed Falafel with Mint Yogurt Sauce and Saffron-Infused Rice Cakes

Allergens

Eggs, gluten (in some flour brands)

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 cups fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all
• purpose flour
• 1 egg, beaten
• Vegetable oil, for frying
• 2 cups basmati rice
• 1 pinch saffron threads
• 3 cups water
• 1 teaspoon salt
• 1/4 cup melted butter
• 1 cup fresh mint leaves
• 2 cups plain Greek yogurt
• 1 tablespoon olive oil

Instructions

1. Drain the soaked chickpeas and place them in a food processor with parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Process until combined and form into 16 falafel balls.
2. Heat about 1 inch of vegetable oil in a heavy skillet over medium heat. Fry the falafels in batches until golden brown, about 3 4 minutes per side, then drain on paper towels.
3. Rinse rice under cold water and soak in water for 10 minutes. In a large pot, combine saffron, rice, water, salt, and melted butter. Bring to a boil, cover, reduce heat, and simmer for 18 20 minutes, or until the rice is tender and fluffy.
4. Combine mint leaves and yogurt in a bowl season with salt and olive oil. Serve immediately.

Chef’s Insight

To achieve an authentic Persian taste, use a mix of flat-leaf parsley and cilantro in your falafel mixture.

Notes

For a spicier dish, add a pinch of cayenne pepper to the falafel mixture.