Golden Crispy Falafel Bowls with Apricot Almond Rice and Romesco Sauce

Get ready for a bowl of Mediterranean magic! These crispy falafel patties are pan-seared to golden perfection and served over fluffy jasmine rice studded with sweet dried apricots and crunchy sliced almonds. A generous drizzle of smoky romesco sauce adds a vibrant finish, while garlic-roasted broccoli brings a tender, savory balance.

This dish is all about contrasting textures and flavors: crunchy falafel, chewy apricots, nutty rice and a rich, tangy sauce. It’s a colorful, satisfying meal that comes together quickly-perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. In a small pot, combine rice, veggie stock concentrate, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, cut broccoli into bite-size pieces if necessary. Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. While broccoli roasts, heat a large pan over medium-high heat. Once hot, add a large drizzle of oil. Add falafel and cook until golden and crispy, 2-3 minutes per side. Meanwhile, place romesco sauce in a small microwave-safe bowl and cover tightly with plastic wrap. Microwave until heated through, 30-60 seconds.
4. Place apricots in a second small microwave-safe bowl. Add enough water to cover and cover tightly with plastic wrap. Microwave until softened and tender, 30-60 seconds. Fluff rice with a fork and stir in almonds, apricots (draining first) and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper if needed. Divide rice, broccoli and romesco sauce between plates in separate sections. Top sauce with falafel and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

How do I store leftovers?

Store falafel, rice and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Can I make this dish vegan?

Yes, simply replace the butter with a plant-based alternative or omit it. The falafel and romesco sauce are typically vegan-friendly, but check labels to be sure.