Falafel Patties over Lemon Herb Rice Pilaf

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Golden falafel patties served on a bed of fluffy rice pilaf flavored with fresh herbs and bright lemon for a vegetarian Mediterranean delight. This Greek-inspired vegetarian recipe (mediterranean), ready in about 60 minutes, pairs canned chickpeas, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 small, chopped onion
• 3 garlic cloves
• 1/2 cup packed, chopped fresh parsley
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup for frying vegetable oil
• 1 cup, rinsed long grain rice
• 2 tbsp olive oil
• 2 cups vegetable broth
• 2 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 1 can (15 oz) drained chickpeas, 1 small chopped onion, 3 garlic cloves, 1/2 cup chopped fresh parsley, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse, sticky mixture forms but not pureed. Refrigerate for 30 minutes.
2. Step 2: While falafel chills, heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 cup rinsed long grain rice and stir for 2 minutes to coat the grains.
3. Step 3: Add 2 cups vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and stir in 2 tbsp lemon juice, 2 tbsp chopped fresh dill, and 1 tbsp chopped fresh mint.
4. Step 4: Heat 1/4 cup vegetable oil in a skillet over medium heat. Form falafel mixture into 8 equal patties about 2.5 inches wide.
5. Step 5: Fry patties in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Step 6: Serve the falafel patties on a bed of lemon herb rice pilaf with your choice of dips or salad.