Falafel Plate Recipe
Falafel served with hummus, tabbouleh, and pita.
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
Hummus
Tabbouleh
Pita
Method
Falafel
- 1
Prepare the Falafel Mixture
In a food processor, combine the canned chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined.
- 2
Form the Falafel Balls
Transfer the mixture to a bowl and stir in the flour. Mix until it holds together. Form small balls or patties with your hands, about the size of a golf ball.
- 3
Fry the Falafel
Heat the vegetable oil in a deep frying pan over medium heat. Once hot, carefully add the falafel balls in batches, frying for 3-4 minutes on each side until golden brown. Remove them and drain on paper towels.
Hummus
- 4
Prepare the Hummus
In a food processor, blend the canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water until smooth. If the mixture is too thick, add more water gradually until the desired consistency is reached.
Tabbouleh
- 5
- 6
Mix the Tabbouleh
In a large bowl, combine the soaked bulgur, parsley, mint, tomato, cucumber, lemon juice, olive oil, and salt. Toss well to combine and let it sit for about 10 minutes for the flavors to meld.
Serve
- 7
Assemble the Plate
On a serving platter, arrange the falafel, hummus, tabbouleh, and pita bread. Serve immediately, allowing guests to fill their pita with falafel and toppings.