Veg Falafel Platter Recipe
Crispy chickpea fritter, blended with onions, cilantro, parsley and a blend of spices
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Ingredients
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Falafel Ingredients
Serving Ingredients
Method
Preparing the Falafel
- 1
Soak the Chickpeas
In a bowl, cover 1 cup of dried chickpeas with plenty of water and let them soak overnight (or for at least 8 hours).
- 2
- 3
Add Flour
Transfer the mixture to a bowl and add the flour. Mix well until the mixture holds together. If it's too wet, you can add a little more flour.
- 4
Chill the Mixture
Cover the mixture with plastic wrap and refrigerate for at least 1 hour to help it firm up.
Frying the Falafel
- 5
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 6
Shape the Falafel
With wet hands, form the falafel mixture into small balls or patties, about the size of a golf ball.
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes or until they are golden brown and crispy on the outside. Use a slotted spoon to remove them and drain on paper towels.
Assembling the Platter
- 8
Prepare the Serving Items
Warm the pita bread in a dry skillet or wrap in foil and heat in the oven. Arrange the mixed salad on a serving platter.
- 9
Serve
Place the crispy falafel on the platter alongside the warm pita, hummus, tzatziki sauce, and mixed salad. Serve immediately.