Description
This Mediterranean Falafel Rice Stack is a vibrant, wholesome meal combining fluffy basmati rice with crispy homemade falafel patties, fresh vegetables, and a creamy yogurt-tahini sauce. Perfect for a nutritious vegetarian main course, it brings together traditional Mediterranean flavors in a colorful, layered presentation that’s both satisfying and flavorful.
Ingredients
Scale
Rice
- 1 cup uncooked basmati or jasmine rice
Falafel
- 1 (15 oz) can chickpeas, rinsed and drained
- ¼ cup chopped red onion
- 2 garlic cloves
- ¼ cup chopped parsley
- 2 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- 2 tablespoons flour or chickpea flour
- 1 teaspoon baking powder
- 3 tablespoons olive oil, divided
Vegetables & Toppings
- 1 cup diced cucumber
- 1 cup diced tomato
- ½ cup crumbled feta cheese
- ¼ cup chopped kalamata olives
- Lemon wedges for serving
Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 garlic clove, grated
- Salt to taste
Instructions
- Cook the rice: Rinse the basmati or jasmine rice and cook it according to the package instructions until tender. Once cooked, fluff the rice with a fork and set it aside to cool slightly.
- Prepare the falafel mixture: In a food processor, combine the rinsed chickpeas, chopped red onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, cayenne pepper if using, salt, flour, and baking powder. Pulse the mixture until combined but still slightly chunky; avoid pureeing it into a paste.
- Form and cook falafel patties: Shape the chickpea mixture into small patties or balls. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Cook the patties for 3 to 4 minutes on each side until they are golden brown and crispy. Drain on paper towels to remove excess oil.
- Make the sauce: In a bowl, whisk together the Greek yogurt, tahini, lemon juice, grated garlic, and a pinch of salt until smooth and creamy.
- Assemble the rice stacks: On each plate, layer cooked rice followed by a few falafel patties. Add diced cucumber, tomato, crumbled feta cheese, and chopped kalamata olives. Drizzle generously with the yogurt-tahini sauce and finish each stack with a squeeze of fresh lemon juice. Serve immediately.
Notes
- The falafel patties can be made ahead of time and reheated gently in a skillet for quick meals.
- For a lighter option, substitute brown rice or cauliflower rice instead of white rice.
- Enhance flavor by adding hummus or pickled red onions to the stacks.
