Falafel Plater Recipe
6 pcs, hummus, baba-ghanouj, tabouleh
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Falafel
Hummus
Baba Ghanouj
Tabouleh
Method
Falafel
- 1
Prepare the Chickpeas
Soak the dried chickpeas in water overnight. Drain and rinse before use.
- 2
Make the Falafel Mixture
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.
- 3
Shape the Falafel
Form the mixture into small balls or patties.
- 4
Fry the Falafel
Heat oil in a frying pan and fry the falafel until golden brown on both sides. Drain on paper towels.
Hummus
- 5
Blend the Ingredients
In a blender, combine canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth.
- 6
Adjust Consistency
Add more water if needed to reach desired consistency.
Baba Ghanouj
- 7
Roast the Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast until soft, about 30-40 minutes. Let cool, then scoop out the flesh.
- 8
