First let's make our falafel mix. Add parsley, chickpeas, garlic, cumin flour, and a pinch of salt and pepper to a food processor. Blend until a paste forms. Transfer mix to a bowl, cover and freeze for 20 minutes. You can also do this mix the night before and refrigerate until you're ready to cook.
Step 2
While the falafel is in the fridge make the turmeric rice. Rinse the rice until water runs clear. Drain and set aside.
Step 3
In a non-stick pan add some olive oil and the almonds, cook stirring frequently until the almonds are golden brown. Careful not to burn them. Remove the almonds from the pan and set aside.
Step 4
In the same pot add the onions and cook for about 5 minutes or until soft.
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