Falafel Plate Recipe

Soak Chickpeas

Place the dried chickpeas in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 12 hours. They will double in size.

Prepare Falafel Mixture

Drain and rinse the soaked chickpeas. In a food processor, add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt. Pulse until a coarse meal forms. Scrape down the bowl as needed.

Add Binding Ingredients

Transfer the mixture to a bowl. Stir in baking powder and flour. Refrigerate for at least 30 minutes to help the mixture hold together.

Form Patties

Using damp hands or a falafel scoop, form the mixture into small patties or balls, about 1.5 inches in diameter.

Fry Falafel

Heat the vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches for 3–4 minutes per side until deep golden brown and crispy. Drain on paper towels.

In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Slowly whisk in water a tablespoon at a time until the sauce is smooth and pourable.

In a saucepan, heat olive oil over medium heat. Add the rice and toast for 1–2 minutes. Add water and salt, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Dice the cucumber, tomatoes, and red onion. Finely chop parsley. In a bowl, combine all vegetables. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss to mix.

Warm the pita bread in a dry skillet or wrap in foil and warm in the oven at 350°F (175°C) for 5–10 minutes.

On each plate, serve a portion of rice, several falafel patties, a scoop of salad, a drizzle of tahini sauce, and one pita bread. Optionally, garnish with extra herbs or lemon wedges.