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Restaurants›Denj restaurant and bar›Falafel Plate Recipe

Falafel Plate Recipe

Name: Denj restaurant and bars Falafel Plate Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dried chickpeas; 3 cups cold water (for soaking); 0.5 cups yellow onion, roughly chopped; 0.75 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 3 pieces garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 1.5 tsp salt; 0.5 tsp baking powder; 2 tbs all-purpose flour (or chickpea flour); 0.5 tsp black pepper; 1 cups vegetable oil (for deep frying); 1 to taste lemon wedges (for serving); 1 cups Greek yogurt (full-fat); 0.5 cups cucumber, peeled, seeded and grated; 1 pieces garlic clove, minced; 1 tbs fresh dill, finely chopped; 1 tbs fresh lemon juice; 1 tsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 pieces pita bread or flatbreads; 1 tbs olive oil (for brushing); 1 cups mixed salad (tomato, cucumber, red onion), optional; 0.5 cups pickled turnips or pickles, optional

Inspired by Denj restaurant and bar

Time2h

Serves4

Crispy golden falafel served with a warm bread, and creamy tzatziki.

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Ingredients

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Falafel (hot)

1 cups dried chickpeas

3 cups cold water (for soaking)

1/2 cups yellow onion, roughly chopped

3/4 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

3 pieces Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1 1/2 tsp Celtic sea salt

1/2 tsp Baking powder

2 tbs all-purpose flour (or chickpea flour)

1/2 tsp black pepper

1 cups vegetable oil (for deep frying)

1 to taste lemon wedges (for serving)

Tzatziki (cold)

1 cups Greek yogurt (full-fat)

1/2 cups cucumber, peeled, seeded and grated

1 pieces garlic clove, minced

1 tbs fresh dill, finely chopped

1 tbs fresh lemon juice

1 tsp extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Warm bread + garnish

4 pieces pita bread or flatbreads

1 tbs olive oil (for brushing)

1 cups mixed salad (tomato, cucumber, red onion), optional

1/2 cups pickled turnips or pickles, optional

Method

Falafel (hot)

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with about 3 cups cold water. Soak at room temperature for 12–24 hours until swollen and tender but not falling apart. Drain thoroughly and pat dry with paper towels.

Make falafel mixture

In a food processor, add the drained chickpeas, 1/2 cup chopped onion, 3 garlic cloves, 3/4 cup packed parsley, 1/4 cup packed cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt, 1/2 tsp black pepper, 1/2 tsp baking powder and 2 tbs flour. Pulse in 10–15 short bursts until mixture is finely ground and just comes together—texture should be grainy but hold when pressed. Scrape down the bowl as needed. Do not over-process into a paste.

Rest and chill

Transfer mixture to a bowl, cover and refrigerate for 30–60 minutes. This firms the mix and helps the falafel hold shape when frying.

Shape falafel

Use a small cookie scoop or tablespoon to portion about 1.5 tbs of mixture per falafel (about 1-inch balls or slightly flattened disks). Wet your hands lightly to prevent sticking and shape evenly. Place on a tray lined with parchment.

Heat oil

Pour about 1 cup vegetable oil into a deep, heavy skillet or saucepan to a depth of about 1–1.5 inches (enough for shallow to medium frying). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of mixture sizzles and rises to the surface within a few seconds.

Fry falafel

Carefully add falafel in batches, do not overcrowd (6–8 at a time depending on pan). Fry 2–3 minutes per side until deep golden brown and crisp, turning once. Adjust heat as necessary to keep oil at 325–350°F. Use a slotted spoon to transfer cooked falafel to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with additional salt while hot if desired.

Keep warm

If making multiple batches, keep finished falafel warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes while you finish frying remaining batches.

Serve falafel

Serve hot with lemon wedges. Falafel can be plated on a warm bread with tzatziki and salad or arranged on a platter as an appetizer.

Tzatziki (cold)

Prepare cucumber

Peel, halve lengthwise and remove seeds from about 1/2 cup cucumber. Grate on the large side of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and press or squeeze firmly to release excess water. This prevents watery tzatziki.

Mix tzatziki

In a bowl, combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tbs chopped fresh dill, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or dill to preference.

Chill

Refrigerate for at least 20 minutes to let flavors meld. Stir again before serving.

Warm bread + garnish

Warm bread

Preheat oven to 350°F (175°C). Lightly brush both sides of 4 pitas with 1 tbs olive oil and wrap in foil or place directly on a baking sheet. Warm for 5–8 minutes until pliable and heated through. Alternatively, warm briefly in a hot dry skillet.

Assemble plate

Arrange 3–4 warm pita breads on each serving plate or stack on a platter. Place 5–6 hot falafel alongside the tzatziki (about 2–3 tbs tzatziki per serving). Add mixed salad and pickles if using. Garnish with lemon wedges and an extra drizzle of olive oil over the tzatziki if desired.