Falafel Plate with Rice and Vegetables

Step 1

Cook 1 cup rice according to package directions until fluffy, about 15-20 minutes. Set aside.

Step 2

Slice 2 yellow squash into half-moons and 1 onion into thin strips. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Step 3

Add the squash and onion to the skillet, season with 0.25 tsp salt, and sauté until tender and lightly browned, about 8-10 minutes. Remove from skillet and keep warm.

Step 4

In the same skillet, heat 1 tbsp olive oil over medium heat. Add 12 falafel pieces and cook until heated through and crispy on all sides, about 5-7 minutes, turning occasionally.

Step 5

In a small bowl, whisk together 0.25 cup tahini, 2 tbsp lemon juice, 0.25 tsp salt, and 2-3 tbsp water until smooth and pourable.

Step 6

To serve, divide the rice between plates, top with the sautéed vegetables and falafel, and drizzle generously with the tahini sauce.