Rice Falafel Draft

Name: Rice Falafel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20 balls
Ingredients: 3 cups cooked rice; 2 large eggs, beaten; ½ cup finely chopped fresh herbs (parsley, dill, thyme, za'atar, oregano, basil); salt and pepper; 2–3 tbsp all-purpose flour; ½ cup breadcrumbs; oil for deep frying; plain yogurt seasoned with salt and white pepper

Balls of cooked rice with eggs and herbs, coated in breadcrumbs and fried, which I serve with seasoned yogurt; a good way to use up leftover rice.

Prep20 min
Cook15 min
Total35 min
Makes20 balls
KashrutDairy

What you need

Amount:20

3 cups cooked rice
2 large eggs, beaten
½ cup finely chopped fresh herbs, parsley, dill, thyme, za'atar, oregano, basil
salt and pepper
2–3 tbsp all-purpose flour
½ cup breadcrumbs

For frying

oil for deep frying

For serving

plain yogurt seasoned with salt and white pepper

How I make it

In a bowl, combine the rice, eggs, herbs, salt, pepper and 2 tablespoons of the flour and mix into a paste. If it is too wet, add another tablespoon of flour.
Shape the mixture into 20 walnut-sized balls.
Put the breadcrumbs in a bowl and roll the balls in them to coat.
Pour the oil into a pot and heat it. Fry the balls until golden.
Drain on paper towels and serve with the yogurt.

Source: ChefEf (chefef.com)