Lemon‑Ginger Falafel Rice Bowls

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 cup cooked basmati rice
• 1 tablespoon fresh mint leaves, chopped
• 1/2 cucumber, diced
• to taste salt
• to taste black pepper

Instructions

1. 1

   In a bowl, mash the chickpeas with a fork, then stir in lemon juice, grated ginger, minced garlic, cumin, parsley, salt, and pepper until a coarse mixture forms.

2. 2

   Form the mixture into 8 small balls (about 1 inch) and lightly flatten them.

3. 3

   Heat 1 tablespoon of olive oil in a non‑stick skillet over medium heat; pan‑fry the falafel balls for 3‑4 minutes per side until golden and crisp.

4. 4

   Meanwhile, combine cooked rice with the remaining 1 tablespoon olive oil, chopped mint, a pinch of salt, and a squeeze of lemon juice; fluff with a fork.

5. 5

   Toss the diced cucumber with remaining mint leaves, a drizzle of lemon juice, and a pinch of salt to make the salad.

6. 6

   Serve the rice in two bowls, top with the falafel balls, drizzle any pan juices, and place the cucumber‑mint salad on the side.