Falafel Omelet Recipe

Prepare falafel

If using whole falafel, crumble or roughly chop into bite-sized pieces. If using leftover falafel patties, break into 1/2-inch chunks.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the crumbled falafel and sauté 3–4 minutes, stirring occasionally, until edges are lightly crisped.

Stir in 1/2 tablespoon lemon juice, 1/4 tsp salt and 1/4 tsp ground cumin. Cook 30 seconds more to bloom the spices. Remove from heat and set aside.

Dice the tomato so you have about 1/2 cup. Finely dice the red onion to yield 1/4 cup. Chop parsley (and cilantro if using).

In a small bowl, combine tomato, onion, parsley, cilantro, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to combine. Set aside; this will be folded into the omelet filling and used as a fresh garnish.

In a small bowl whisk 3 tablespoons tahini with 1 tablespoon lemon juice and 2 tablespoons warm water. Add 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp ground cumin. Whisk until smooth and pourable; add a teaspoon of water at a time if you need to thin. Taste and adjust lemon or salt.

Crack 3 large eggs into a bowl, add 2 tablespoons milk or water, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until frothy and homogenous.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil. Pour in the beaten eggs and let them sit undisturbed for 20–30 seconds until the edges begin to set.

Using a spatula, gently push set edges toward the center, tilting the pan so uncooked egg runs to the edges. When the top is mostly set but still slightly moist (about 1–2 minutes), sprinkle half of the shredded cheddar-jack evenly over one half of the omelet.

Evenly distribute the sautéed falafel crumble and half of the tomato-onion-parsley mixture over the cheese-covered half of the omelet.

Using the spatula, carefully fold the empty half of the omelet over the filled half. Cook another 30–45 seconds to melt cheese and reheat filling, then flip the whole folded omelet gently or slide onto a plate seam-side down. If you prefer a more cooked interior, cover the pan for 30–45 seconds before sliding out.

Transfer the omelet to a plate and drizzle 1–2 tablespoons tahini sauce over the top and around the plate.

Sprinkle the remaining cheddar-jack on top if desired, and spoon the remaining fresh tomato-onion-parsley mixture over the omelet. Garnish with extra parsley and lemon wedges; serve hot with optional hot sauce or harissa.