Falafel Plate (v) Recipe
Six falafel served with tahini sauce, green salad, basmati rice, and hummus.
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Ingredients
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Falafel
Tahini Sauce
Green Salad
Basmati Rice
Hummus
Method
Falafel Preparation
- 1
Soak Chickpeas
Soak the dried chickpeas in water overnight to soften them.
- 2
Make Falafel Mixture
Drain and rinse the soaked chickpeas, then combine them in a food processor with garlic, onion, parsley, cumin, coriander, baking powder, salt, and black pepper. Blend until a coarse mixture forms.
- 3
Shape the Falafel
Form the mixture into small balls or patties, about the size of a walnut.
- 4
Fry the Falafel
Heat oil in a deep frying pan over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Tahini Sauce Preparation
- 5
Green Salad Preparation
- 6
Prepare Salad Ingredients
Chop romaine lettuce, halved cherry tomatoes, and diced cucumber.
- 7
Basmati Rice Preparation
- 8
Rinse Rice
Rinse the basmati rice under cold water until the water runs clear.
- 9
Cook Rice
In a pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
Hummus Preparation
- 10
Blend Hummus Ingredients
In a food processor, blend canned chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and water until smooth and creamy.
