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Falafel Mesdara
A hearty and flavorful Palestinian dish combining crispy falafel with a savory lentil and rice pilaf, often served with a side of yogurt or tahini sauce. This variation offers a unique way to enjoy falafel as part of a complete meal.
ð§ ææ
- 1 cup Brown lentils
- 1 cup Rice(medium grain)
- 2 large Onions(thinly sliced)
- 1/2 cup Olive oil(divided)
- 3 cups Vegetable broth
- 1 tsp Cumin
- 1/2 tsp Coriander
- to taste Salt
- to taste Black pepper
- 1 package/batch Pre-made falafel mix or ingredients for homemade falafel
- as needed Water for falafel
- 1/4 cup Tahini(for serving)
- 2 tbsp Lemon juice(for serving)
- 1 clove Garlic(minced, for serving)
- for serving Yogurt
ðšâð³ äœãæ¹
- 1
Rinse lentils and rice thoroughly. Set aside.
- 2
In a large pot or Dutch oven, heat 1/4 cup of olive oil over medium heat. Add half of the sliced onions and sauté until deeply caramelized and golden brown, about 15-20 minutes. Remove caramelized onions and set aside.
- 3
In the same pot, add the remaining 1/4 cup of olive oil. Add the rest of the sliced onions and sauté until softened and lightly golden, about 5-7 minutes.
- 4
Add the rinsed lentils and rice to the pot with the onions. Stir to combine.
- 5
Pour in the vegetable broth. Add cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and rice are tender and liquid is absorbed.
- 6
While the mesdara is cooking, prepare the falafel according to package directions or your preferred homemade recipe. Fry or bake until golden brown and crispy.
- 7
Once the mesdara is cooked, fluff it with a fork. Stir in the reserved caramelized onions.
- 8
To serve, spoon the falafel mesdara onto plates. Top with crispy falafel balls. Drizzle with tahini sauce (mix tahini, lemon juice, minced garlic, and a little water until smooth) and serve with a side of yogurt.
ð¡ ããã®ã³ã
- âFor extra flavor, add a bay leaf to the mesdara while it simmers.
- âEnsure onions are deeply caramelized for the best flavor in the mesdara.
- âDon't overcrowd the pan when frying falafel for maximum crispiness.
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- Add toasted pine nuts or slivered almonds for extra texture.
- Serve with a simple tomato and cucumber salad.
- Incorporate a pinch of allspice into the mesdara for a warmer spice profile.