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Restaurants›Black Radish Bar and Restaurant›Mediterranean Falafel Platter Recipe

Mediterranean Falafel Platter Recipe

Name: Black Radish Bar and Restaurants Mediterranean Falafel Platter Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups dried chickpeas (not canned); 1 cup onion, roughly chopped; 1 cup fresh parsley, packed; 0.5 cup fresh cilantro, packed; 4 pcs garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp smoked paprika; 1 tsp baking powder; 3 tbsp all-purpose flour (or chickpea flour); 2 tsp kosher salt; 0.5 tsp black pepper; 1 cups vegetable oil for frying; 1.5 cups cooked chickpeas (or canned, drained); 0.25 cups tahini; 3 tbsp fresh lemon juice; 1 pcs garlic clove; 2 tbsp extra-virgin olive oil; 2 tbsp cold water; 0.75 tsp kosher salt; 0.25 tsp ground cumin; 1 cups Greek yogurt (full-fat); 0.5 cups English cucumber, grated and drained; 1 pcs garlic clove, minced; 2 tbsp fresh dill, chopped; 1 tbsp fresh lemon juice; 1 tsp extra-virgin olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 cup red onion, thinly sliced

Inspired by Black Radish Bar and Restaurant

Time2h

Serves4

Chickpea Falafel, Pita Bread, Hummus, Pickled Onions, Tzatziki Sauce, Amba, Cherry Pepper Hot Sauce, Cucumber and Tomato Salad

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Ingredients

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Falafel

2 cups dried chickpeas (not canned)

1 cup onion, roughly chopped

1 cup fresh parsley, packed

1/2 cup fresh cilantro, packed

4 pcs Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Smoked paprika

1 tsp Baking powder

3 tbsp all-purpose flour (or chickpea flour)

2 tsp kosher salt

1/2 tsp black pepper

1 cups vegetable oil for frying

Hummus

1 1/2 cups cooked chickpeas (or canned, drained)

1/4 cups Tahini

3 tbsp fresh lemon juice

1 pcs Garlic clove

2 tbsp extra-virgin olive oil

2 tbsp cold water

3/4 tsp kosher salt

1/4 tsp Ground cumin

Tzatziki

1 cups Greek yogurt (full-fat)

1/2 cups English cucumber, grated and drained

1 pcs garlic clove, minced

2 tbsp fresh dill, chopped

1 tbsp fresh lemon juice

1 tsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Pickled Onions

1 cup Red onion, thinly sliced

1/2 cups white vinegar

1/2 cups water

1 tbsp granulated sugar

1/2 tsp kosher salt

Salad

1 1/2 cups Cherry tomatoes, halved

1 cups English cucumber, diced

1/4 cups red onion, finely diced

1/4 cups Fresh parsley, chopped

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

1/2 tsp kosher salt

1/4 tsp black pepper

Platter & Condiments

6 pcs pita bread, warmed

1/2 cups amba (mango pickled sauce) store-bought or homemade

1/4 cups cherry pepper hot sauce

4 pcs lemon wedges

1 tbsp extra-virgin olive oil (for serving)

Method

Falafel

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with cold water by 3 inches. Soak at room temperature for 12–18 hours until softened but not falling apart. Drain and rinse well.

Prepare falafel mix

In a food processor, add drained soaked chickpeas, chopped onion, parsley, cilantro, garlic, ground cumin, ground coriander, smoked paprika, kosher salt, and black pepper. Pulse until mixture is coarsely ground and holds together when pinched—do not over-process to a paste.

Bind and rest

Transfer mixture to a bowl, sprinkle in baking powder and 3 tbsp flour, and mix to combine. If mixture is too wet, add up to 1 more tablespoon flour. Cover and refrigerate 30–60 minutes to firm up.

Form falafel

Using a small ice cream scoop or tablespoon, form 1.5–2 tbsp portions and shape into balls or slightly flattened patties (about 1.5 inches diameter). Place on a tray and chill briefly if needed.

Fry falafel

Heat vegetable oil in a deep skillet or pot to 350°F (175°C) — about 1/2–1 inch deep is sufficient for shallow-frying. Fry falafel in batches, careful not to overcrowd, 3–4 minutes per side until deep golden and crisp. Drain on paper towels and keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Hummus

In a food processor combine 1.5 cups cooked chickpeas, 1/4 cup tahini, 3 tbsp lemon juice, 1 garlic clove, 2 tbsp cold water, 2 tbsp olive oil, 3/4 tsp kosher salt, and 1/4 tsp cumin. Process until smooth, stopping to scrape down the sides. If too thick, add extra tablespoon(s) of water or olive oil to reach a creamy consistency. Taste and adjust salt or lemon.

Tzatziki

Grate and squeeze the excess moisture from 1/2 cup cucumber using a clean towel or fine sieve. In a bowl combine 1 cup Greek yogurt, drained cucumber, 1 minced garlic clove, 2 tbsp chopped dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Chill at least 15 minutes to let flavors meld.

Pickled Onions

Place 1 cup thinly sliced red onion in a jar or bowl. In a small saucepan heat 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt until sugar dissolves; cool slightly. Pour pickling liquid over onions, pressing down to submerge. Let sit at least 30 minutes; for best results chill 2+ hours.

Salad

In a bowl combine 1.5 cups halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup finely diced red onion and 1/4 cup chopped parsley. Dress with 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and refrigerate briefly until serving.

Platter & Assembly

Warm 6 pita breads in a 350°F (175°C) oven for 5–7 minutes or wrapped in foil on the grill. Arrange platter with warm pita, a bowl of hummus, a bowl of tzatziki, a small dish of amba and a small dish of cherry pepper hot sauce.

Place freshly fried falafel on the platter (or in a separate basket) along with pickled onions, cucumber-tomato salad, and lemon wedges. Drizzle a little olive oil over hummus and sprinkle a pinch of paprika or chopped parsley if desired.

To serve: instruct diners to split or open a pita, spread hummus, add 2–3 falafel, a spoonful of tzatziki, a little amba or hot sauce to taste, top with pickled onions and salad, and finish with a squeeze of lemon.