Vegan recipe

Vegan Persian Falafel with Jewelled Rice

Prep 10 mins
Cook 25 mins
Serves 4

The perfectly simple yet delicious dish! The fragrant aroma of saffron and cinnamon compliments the sweetness of dried cranberries in this beautiful jewelled rice. While the crunchy sliced almonds completes this stunningly simple dinner.


1 pack of Cauldron Persian Falafels
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves of garlic, crushed
¼ tsp saffron strands, soaked in 1 tbsp warm water
1 tsp turmeric
1 tsp ground cumin
1 cinnamon stick
¼ tsp salt
¼ tsp ground black pepper
1 250g pack of pre-cooked basmati rice
2 tbsp finely chopped coriander
2 tbsp dried cranberries
2 tbsp chopped toasted almonds
2 tbsp goji berries


  1. Preheat your oven to 200 C and cook the Cauldron Persian Falafels according to pack instructions.
  2. Place a wok on a high heat and add the oil. Once hot, add the onion, garlic, saffron, turmeric, cumin, cinnamon stick, salt and pepper and fry for a further 5 minutes. Add the rice to the pan and cook for a further 3 minutes.
  3. Transfer the rice to a serving plate. Top with the Cauldron Persian Falafels and garnish in lines with the coriander, dried cranberries, chopped toasted almonds and goji berries.