Falafel Entree Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak overnight (8–12 hours) until swollen but still firm. Do not use canned chickpeas.

Process mixture

Drain the soaked chickpeas and pat dry. In a food processor, combine chickpeas, 1/2 cup chopped onion, 1/4 cup parsley, 1/4 cup cilantro, 2 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, 1/4 tsp black pepper. Pulse until a coarse, slightly pasty mixture forms — it should hold together when pressed but not be a smooth puree. Scrape down sides as needed.

Adjust binding

Stir in 2 tbsp flour and 1/2 tsp baking powder. If mixture seems too wet, add up to 1 tbsp extra flour. Refrigerate mixture for 30 minutes to firm up (this helps shape the falafel).

Shape falafel

With slightly wet hands or a small cookie scoop, form the mixture into 5 even balls (about 2.5–3 inches wide). Flatten slightly so they cook evenly.

Fry falafel

Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering (or heat oil for deep frying to about 350°F / 175°C). Add falafel in a single layer, not crowded. Fry 3–4 minutes per side until deep golden brown and crisp, turning gently. If shallow frying, turn carefully and add more oil as needed. Transfer to a paper towel–lined plate to drain. Keep warm.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 2 cups water, 1 tsp olive oil or butter, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1/2 tsp minced garlic and 1/4 tsp salt. The tahini may seize; slowly whisk in 2 tbsp water (more as needed) until smooth and pourable. Taste and adjust salt or lemon. Stir in 1 tsp olive oil if desired. Sauce should be creamy and slightly thin for drizzling.

Warm 1 pita in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Prepare or portion your chosen 2 sides (e.g., chop Israeli salad, scoop hummus, warm fries) and place on the plate alongside the rice.

Assemble the entree: mound the rice on the plate, arrange 5 falafel pieces over or beside the rice, drizzle 2–3 tbsp tahini sauce over the falafel and rice, place warmed pita to the side, add the two chosen sides. Garnish with 1 tbsp chopped parsley, a sprinkle of 1/4 tsp sumac if using, and a lemon wedge to squeeze over before eating.