Falafel Plate Recipe

Drain the canned chickpeas well and transfer to a food processor. Add onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is evenly chopped but not smooth.

Sprinkle in the baking powder and flour. Add cold water a little at a time and pulse until the mixture just comes together and holds when squeezed.

Scrape the mixture into a bowl and refrigerate for 15-30 minutes to firm up.

Heat oil in a deep skillet or wide pot to about 350°F (175°C). Using a small ice-cream scoop or spoon, form the mixture into 1 1/2-inch balls or patties and fry in batches until deeply golden on all sides, about 3-4 minutes per batch. Drain on paper towels.

Alternatively, for a lighter version, bake on a parchment-lined sheet at 400°F (200°C) for 18-20 minutes, flipping once halfway.

In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse to begin breaking down the chickpeas.

With the processor running, drizzle in olive oil and then add water gradually until the hummus is creamy and smooth. Add more water if needed to reach a pourable consistency.

Taste and adjust salt, lemon juice, or cumin as desired. Transfer to a serving bowl and drizzle with a little olive oil; dust with smoked paprika if desired.

In a large bowl, combine diced cucumber, diced tomatoes, and red onion. Add chopped parsley and mint if using.

Toss with lemon juice, olive oil, salt, and pepper. Let sit 10-15 minutes to meld flavors.

Whisk together tahini, lemon juice, minced garlic, and salt in a bowl.

Slowly whisk in cold water until the sauce is smooth and pourable. If too thick, add a bit more water; if too thin, add a touch more tahini.

Whisk in olive oil if using and adjust seasoning to taste.

Warm the pita bread slices in a dry skillet or oven until pliable and lightly toasted.

Arrange falafel on a large platter with a scoop of hummus, Israeli salad, and pickles on the side. Add warm pita wedges and drizzle tahini sauce over the falafel and hummus.