Falafel Plate Recipe
Crispy falafel served with rice and veggies.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Falafel
Rice
Veggies
Method
Falafel Preparation
- 1
Soak the chickpeas
Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight, or for at least 8 hours.
- 2
Prepare the falafel mixture
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, garlic, onion, parsley, cumin, coriander, salt, black pepper, and baking powder. Pulse until the mixture is coarse but well combined.
- 3
Add flour
Transfer the mixture to a bowl and stir in the flour until fully incorporated. If the mixture is too wet, add a little more flour.
- 4
Shape the falafel
Using your hands, form the mixture into small balls or patties, about 1 inch in diameter.
- 5
Fry the falafel
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the falafel balls in batches and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Rice Preparation
- 6
Cook the rice
In a medium saucepan, combine the long-grain rice, water, and salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork before serving.