Fruity rice with falafel and mint dip

Ingredients for 2 servings:

• 200 g yogurt
• ½ tsp salt
• a few sprigs of mint
• 150 g rice
• 200 g carrot(s) or Hokkaido pumpkin flesh
• ½ onion(s)
• 200 ml vegetable stock
• 150 ml orange juice
• 2 tbsp raisins
• ½ tsp salt
• n. B. cumin powder
• Cinnamon powder
• allspice powder
• 120 g chickpea flour
• 1 tbsp parsley, chopped
• ½ onion(s)
• 2 garlic cloves
• ½ tsp salt
• 180 ml water, boiling
• n. B. cumin powder
• salt and pepper
• e.g. chili powder
• some oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

For the mint dip, briefly rinse the fresh mint and chop finely. Mix with the salt and yogurt and let it sit in the refrigerator. For the rice, peel the onion and finely dice it. If using carrots, peel and grate them. If using pumpkin instead, it is usually easier to chop than grate. Sauté the diced onion with the vegetables in a little oil. Then add the rice and deglaze with vegetable stock and orange juice. Add the raisins and a little allspice, cover, and let simmer on low heat for about 20 minutes. In the meantime, prepare the falafel. Mix the chickpea flour with the chopped parsley, a little salt, and the spices according to your personal taste (I usually use cumin, pepper, and a little chili). Peel the garlic and onion, finely dice or chop, and mix them into the flour. Add the hot water in portions and stir vigorously. Depending on how well the chickpea flour expands, you may need a little more or less water. Therefore, carefully test how much liquid you need first. The dough should have a fairly sticky, dumpling-like consistency, but it should be possible to form small meatballs. Let the dough stand for about 10 minutes; during this time the flour will often absorb some more liquid. Meanwhile, season the rice with cumin, cinnamon, and salt. Then form the chickpea dough into small meatballs; 120g of flour will make about 8. Fry the falafel in hot oil until they are golden brown on both sides. Cover the pan if necessary to prevent the falafel from becoming too dry. Serve the falafel with the rice and the mint dip.