Falafel-style fritters over rice with chopped salad and garlic sauce

$1.96/serving$2.00at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• chickpeas (canned, drained)1 large can
• long grain rice1 cup
• all purpose flour1/3 cup
• cumin2 tsp
• ground coriander1 tsp
• garlic3 cloves
• parsleya big handful
• cucumberhalf a cucumber
• roma tomato2 ea
• sour cream1/2 cup
• lemon1 ea

Method

1Rice on

• •Rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Mix the fritters

• •Meanwhile, mash the drained chickpeas in a bowl until mostly smooth with some texture.
• •Mix in the flour, cumin, coriander, two minced cloves of garlic, most of the chopped parsley and 3/4 tsp salt.
• •Shape into 8 small patties.

3Fry the fritters

• •Heat 3 tbsp oil in a nonstick pan over medium-high heat.
• •Fry the patties 3 to 4 minutes per side until deep golden and crisp.
• •Drain on paper towel.

4Salad and sauce

• •Dice half of the cucumber and the roma tomatoes and toss with a pinch of salt.
• •Stir the sour cream with the remaining minced garlic and the juice of half of the lemon.

5Assemble

• •Divide the rice between two bowls.
• •Top with the fritters and chopped salad.
• •Drizzle the garlic sauce over everything.
• •Garnish with the last of the parsley and serve with the remaining lemon in wedges.