Falafel Platter Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Soak 12–24 hours at room temperature, changing water once if possible. Drain and rinse well before using.

Prepare falafel mixture

Drain the soaked chickpeas thoroughly and transfer to a food processor. Add chopped onion, garlic, parsley, cilantro, ground cumin, ground coriander, 2 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes (if using), 2 tablespoons flour and 1 tsp baking powder. Pulse in 10–15 short bursts until mixture is coarse and holds together when pressed but is not a smooth paste (should be grainy with small bits). Scrape down bowl as needed.

Rest mixture

Transfer mixture to a bowl, cover, and refrigerate for 30–60 minutes to firm up. This makes shaping easier and helps the falafel hold together while frying.

Form falafel

Using wet hands or a small scoop, shape the mixture into 18–20 small balls (about 1.5 inches) or flattened patties. Place on a tray or plate lined with parchment.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven to reach 1/2–3/4 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of mixture sizzles immediately when added.

Fry falafel

Fry falafel in batches without crowding, 2–3 minutes per side, turning once, until deep golden brown and cooked through. Adjust heat as needed to maintain temperature. Remove with a slotted spoon to a paper-towel-lined tray to drain. Repeat with remaining falafel.

Alternative baking option

For a lighter option, preheat oven to 400°F (200°C). Place shaped falafel on a parchment-lined baking sheet, brush or spray lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp.

Prepare cucumber: grate the seeded cucumber, then squeeze out excess liquid using a clean towel or cheesecloth until mostly dry (this prevents watery sauce).

Mix sauce: in a bowl combine 1 cup Greek yogurt, grated and drained cucumber (about 1/2 cup), 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 tablespoon chopped dill or mint, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Chill at least 15 minutes for flavors to meld.

Prepare salad: in a large bowl toss 4 cups greens, 1 cup diced tomatoes, 1 cup sliced cucumber and 1/2 cup thinly sliced red onion with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently.

Warm pita: warm 4 pita breads in a 350°F (175°C) oven for 5 minutes or directly over a gas flame for a few seconds each side until pliable and slightly charred at the edges.

Plate platter: arrange greens and salad on a large platter. Place 4–6 falafel on each serving or arrange in a central pile. Add pickled turnips or pickles to the side, spoon tzatziki into a small bowl and place on the platter, and drizzle 2 tablespoons tahini over the salad or provide separately for drizzling. Garnish with lemon wedges.

Serve: provide warm pita for stuffing, tzatziki and optional extra hot sauce. Instruct diners to squeeze lemon over falafel, add tzatziki and salad into pita or enjoy plated. Leftover falafel keep refrigerated for up to 3 days and re-crisp in a 375°F (190°C) oven for 8–10 minutes.