Falafel-Spiced Rice

Name: Falafel-Spiced Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 whole medium yellow onion, finely diced; 4 cloves garlic cloves, minced; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (2 g) ground coriander; ½ teaspoon (1 g) sweet paprika; ¼ teaspoon (½ g) cayenne pepper (optional); 1½ cups (300 g) long-grain white rice (basmati or jasmine); 2¾ cups (650 ml) vegetable or chicken broth; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; ¼ cup (10 g) fresh cilantro, chopped (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A warmly spiced rice pilaf infused with the signature flavors of falafel—cumin, coriander, and garlic—studded with chickpeas and finished with fresh herbs. Ready in under 30 minutes, this side dish pairs beautifully with roasted vegetables, grilled meats, or as the base for grain bowls.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 4 servings (about 3.5 cups)

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Steps

Before you start

Measure your rice and broth before starting
Have all spices measured and ready to go (mise en place)
If using canned chickpeas, drain and rinse them thoroughly

1
Toast the spices
- Heat olive oil in a medium 3-quart saucepan over medium heat.
- Once the oil is warm (about 30 seconds), add the diced onion and cook, stirring occasionally, for 2–3 minutes until softened and lightly golden at the edges.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the cumin, coriander, paprika, and cayenne pepper (if using).
- Stir constantly for about 45 seconds to 1 minute, until the spices release their aroma and deepen slightly in color.
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Ready when: Spices smell fragrant and deepen in color, onion edges are golden
Tip: Toast the spices in hot oil to develop their full flavor—this step is key to authentic falafel-style taste. Don't let them burn.
2
Add rice and broth
- Add the uncooked rice to the spiced onion mixture, stirring constantly for 1–2 minutes to coat each grain with the spiced oil.
- This step enhances the rice's flavor and keeps the grains separate.
- Pour in the broth and add the salt and black pepper.
- Stir once to combine, then bring the mixture to a boil over medium-high heat.
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Ready when: Broth comes to a rolling boil
Tip: Coating the rice in oil before adding broth prevents clumping and gives a fluffier final texture.
3
Simmer until rice is tender
- Once the broth reaches a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 12–14 minutes.
- The rice should absorb the liquid and become tender.
- Do not lift the lid during cooking, as this releases steam and prolongs cooking time.
- After 12 minutes, carefully lift the lid and check if the rice is fully tender and the liquid is absorbed.
- If some broth remains, re-cover and cook for another minute or two.
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Ready when: Rice grains are tender, broth is fully absorbed, and no liquid remains in the pan
Tip: Resist the urge to peek—steam is essential for even cooking. Use a 1:1.8 rice-to-liquid ratio for this recipe to ensure perfect doneness.
4
Fold in chickpeas and herbs
- Turn off the heat.
- Add the drained and rinsed chickpeas, chopped cilantro (if using), and lemon juice (if using) to the rice.
- Use a fork or wooden spoon to gently fold everything together, breaking up any clumps of rice.
- Be gentle so the rice grains stay intact.
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Ready when: Chickpeas are evenly distributed, fresh herbs and juice are mixed through
Tip: Fold gently to keep the rice fluffy. The residual heat will warm the chickpeas through.
5
Rest and serve
- Cover the saucepan and let it rest for 5 minutes off the heat.
- This allows the rice to set slightly and makes it easier to serve.
- Fluff with a fork and transfer to a serving dish.
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Ready when: Rice is fully settled and fluffy when fluffed with a fork
Tip: Resting prevents the rice from being sticky and makes serving easier.

Good to know

Tips

This rice works wonderfully as a grain bowl base—top with roasted vegetables, grilled chicken, or a fried egg for a complete meal.
Make extra and use leftovers cold in a Mediterranean-style salad with cucumber, tomato, and vinaigrette.
For deeper spice flavor, toast the cumin and coriander seeds in a dry pan for 1–2 minutes, then grind them fresh before using.
Serve with tahini yogurt sauce, cucumber-tomato salad, and warm pita for a complete meal.

Make ahead

Prepare and measure all spices and chop the onion and garlic up to 1 hour ahead. Store in separate bowls or containers.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to a saucepan, add the rice, and warm gently over medium-low heat for 3–4 minutes, stirring occasionally, until heated through. The rice does not freeze well due to texture changes.

Substitutions

long-grain white rice (basmati or jasmine) → Brown rice or quinoa. Brown rice needs 25–30 minutes cooking time and an extra 1/4 cup (60 ml) broth. Quinoa cooks in 15 minutes with the same broth amount.
canned chickpeas → Cooked lentils or white beans. Use the same volume of drained, cooked lentils or white beans for a different texture and slightly earthier flavor.
fresh cilantro → Fresh parsley or mint. Parsley adds a milder herbal note; mint adds brightness. Use the same amount.
vegetable or chicken broth → Water with a pinch of extra salt. Use 2.75 cups (650 ml) water and increase salt to 1 teaspoon (5 g) for flavor.