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Falafel Plate Recipe

Name: Greek Cafes Falafel Plate Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dried chickpeas; 0.75 cups onion, roughly chopped; 0.5 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 3 count garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground black pepper; 1.25 tsp salt; 0.5 tsp baking powder; 2 tbsp all-purpose flour (or chickpea flour); 1 tbs lemon juice; 1 cups vegetable oil (for frying); 2 cups romaine or mixed greens, chopped; 0.5 cups cucumber, diced; 0.5 cups tomato, diced; 0.25 cups red onion, thinly sliced; 1 tbs olive oil; 1 tbs lemon juice (for salad); 0.25 tsp salt (for salad); 0.125 tsp black pepper (for salad); 1 cups canned chickpeas, drained and rinsed; 2 tbs tahini; 1 tbs lemon juice (for hummus); 1 clove garlic (for hummus), minced; 1 tsp olive oil (for hummus); 2 tbs cold water (or aquafaba); 0.5 tsp salt (for hummus); 0.25 tsp paprika (optional, for garnish); 2 count plain pita bread or flatbread

Inspired by Greek Cafe

Time1h 35m

Serves2

Seasoned ground vegetables with salad & hummus on the side

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Ingredients

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Falafel

1 cups dried chickpeas

3/4 cups onion, roughly chopped

1/2 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

3 count Garlic cloves

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp ground black pepper

1 1/4 tsp Celtic sea salt

1/2 tsp Baking powder

2 tbsp all-purpose flour (or chickpea flour)

1 tbs ReaLemon lemon juice

1 cups vegetable oil (for frying)

Simple Salad

2 cups romaine or mixed greens, chopped

1/2 cups cucumber, diced

1/2 cups tomato, diced

1/4 cups Red onion, thinly sliced

1 tbs olive oil

1 tbs lemon juice (for salad)

1/4 tsp salt (for salad)

1/8 tsp black pepper (for salad)

Hummus

1 cups canned chickpeas, drained and rinsed

2 tbs Tahini

1 tbs lemon juice (for hummus)

1 clove garlic (for hummus), minced

1 tsp olive oil (for hummus)

2 tbs cold water (or aquafaba)

1/2 tsp salt (for hummus)

1/4 tsp paprika (optional, for garnish)

To Serve

2 count plain pita bread or flatbread

2 count fresh lemon wedges

1 tbs fresh parsley leaves (garnish)

Method

Falafel

Soak chickpeas

Place dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak for 8–12 hours or overnight until plump. Do not use canned chickpeas for the falafel base — they’re too soft.

Prepare falafel mix

Drain and thoroughly rinse soaked chickpeas. Pat dry with paper towels. In a food processor add chickpeas, chopped onion, parsley, cilantro, garlic cloves, cumin, coriander, black pepper and 1 tsp salt (from total). Pulse in 6–8 second bursts until mixture is coarse and holds together when pressed — texture should be grainy, not a paste.

Finish mix

Transfer mixture to a bowl. Stir in baking powder, flour, lemon juice and the remaining 0.25 tsp salt. If mixture feels too wet and doesn’t hold, add up to 1 additional tablespoon flour. Refrigerate 30 minutes to firm up for easier shaping.

Shape falafel

Using wet hands or a small scoop, form the mixture into 8–10 golf-ball-sized patties (about 1.5 inches diameter). Place on a tray while heating oil.

Fry falafel

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until oil registers 350°F (175°C) or a small piece of mixture sizzles immediately. Fry falafel in batches, 2–3 minutes per side, turning gently, until deep golden brown and crisp. Transfer to a paper towel–lined plate and lightly salt while hot.

Simple Salad

In a bowl combine chopped greens, diced cucumber, diced tomato and sliced red onion. Whisk together olive oil, 1 tablespoon lemon juice, 1/4 tsp salt and 1/8 tsp pepper; toss with salad just before serving.

Hummus

Make hummus

In a food processor combine drained canned chickpeas, tahini, 1 tablespoon lemon juice, minced garlic clove, 1 tsp olive oil and 1/2 tsp salt. Process while streaming in cold water (or aquafaba) 1 tablespoon at a time until smooth and creamy, about 1–2 minutes. Taste and adjust salt or lemon as desired. Transfer to serving dish and drizzle a little olive oil and sprinkle paprika if using.

To Serve

Warm pita briefly in a dry skillet or oven for 1–2 minutes. Arrange 4–5 falafel on each plate with a generous scoop (about 1/3 cup) of hummus, the dressed salad, pita, lemon wedges and parsley garnish. Serve immediately while falafel are hot and crisp.