Falafel Plates
Crispy, herb-packed falafel made from scratch with dried chickpeas, fresh parsley, and warm spices — served over fluffy pita with creamy tahini sauce, cool cucumber-tomato salad, and pickled onions. A wholesome Mediterranean Diet plate that's as satisfying as it is nourishing.
4 servings · Prep 30 min · Cook 25 min · Total 55 min
Mediterranean · Middle Eastern · Lunch · Dinner · Main Course
Ingredients
Open in recipe scaler →Main
- 1.5 cup dried chickpeas soaked overnight in cold water, drained (do NOT use canned)
1 cup fresh flat-leaf parsley roughly chopped
0.5 cup fresh cilantro roughly chopped
4 cloves garlic peeled
1 medium yellow onion roughly chopped
1.5 tsp ground cumin
1 tsp ground coriander
0.5 tsp cayenne pepper
1 tsp fine sea salt
0.5 tsp baking powder
0.5 cup extra-virgin olive oil for pan-frying
Tahini Sauce
0.5 cup tahini well-stirred
3 tbsp fresh lemon juice about 1 large lemon- 1 clove garlic minced or pressed
0.25 cup water cold, plus more to thin- 0.25 tsp fine sea salt
Cucumber-Tomato Salad
2 medium Roma tomatoes diced
1 medium English cucumber diced
0.25 cup red onion finely diced- 2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice- 0.25 tsp fine sea salt
Assembly
4 whole whole wheat pita bread warmed
0.5 cup hummus store-bought or homemade- 0.25 cup fresh flat-leaf parsley for garnish
Equipment
Oven
Stovetop
Food Processor
Baking Sheet
Mixing Bowl
Skillet
Paper Towel
Wooden Spoon
Measuring Cups
Whisk
Spatula
Knife
Measuring Spoons
Cutting Board
Mixing Bowl (4 Quarts)
Instructions
- Drain the soaked @[Chickpeas Soaked Overnight in Cold Water] thoroughly and pat them dry with #[Paper Towel] — any excess moisture will make the falafel fall apart. Add the @[Chickpeas Soaked Overnight in Cold Water], @[Italian Flat-Leaf Parsley], @[Cilantro], @[Medium Yellow Onion], @[Garlic], @[Cumin], @[Coriander], @[Cayenne Pepper] (if using), and @[Fine Sea Salt] to a #[Food Processor]. Pulse ~[20–25 times], scraping down the sides as needed, until the mixture is finely ground and holds together when squeezed — it should look like coarse, green-flecked sand, not a smooth paste. Transfer to a #[Mixing Bowl], stir in the @[Baking Powder], then refrigerate the mixture for at least ~[15 minutes] (up to ~[overnight]) to firm up.
- While the falafel mixture chills, whisk together the @[Tahini Well-Stirred], @[Lemon Juice], @[Garlic], and @[Fine Sea Salt] in a small #[Mixing Bowl]. Slowly add the @[Water Cold], whisking constantly — the sauce will seize up at first, then loosen into a smooth, pourable consistency. Add more @[Water Cold] ~[1 tablespoon] at a time until it reaches a drizzleable consistency. Taste and adjust @[Lemon Juice] or @[Fine Sea Salt] as needed. Set aside.
- Combine the @[Medium Roma Tomatoes], @[Medium English Cucumber], and @[Red Onion] in a #[Mixing Bowl]. Drizzle with @[Extra-Virgin Olive Oil] and @[Lemon Juice], season with @[Fine Sea Salt], and toss to coat. Set aside at room temperature so the flavors meld while you cook the falafel.
- Using a ~[2-tablespoon] scoop or your hands, form the chilled falafel mixture into small patties or balls about ~[1½ inches] wide. If the mixture crumbles, stir in an extra ~[teaspoon] of @[Baking Powder]. Heat the @[Extra-Virgin Olive Oil] in a large #[Skillet] over ^[medium heat] until shimmering (about ![350°F]). Working in batches, add the falafel in a single layer without crowding. Cook ~[3–4 minutes] per side until deep golden-brown and crispy. Transfer to a #[Paper Towel]-lined plate and season lightly with @[Fine Sea Salt].
- Warm the @[Wheat Pita Bread Warmed] in a dry #[Skillet] or directly over a gas flame for ~[30 seconds] per side. To plate: spread a generous spoonful of @[Hummus] (if using) on each plate, add a warm @[Wheat Pita Bread Warmed], pile on ~[4–5] falafel, and spoon the cucumber-tomato salad alongside. Drizzle everything generously with tahini sauce and garnish with fresh @[Italian Flat-Leaf Parsley]. Serve immediately.
