Jul 14 2026
Restaurants›Tangiers›Falafel Plate Recipe

Falafel Plate Recipe

Inspired by Tangiers
Time1h 30m
Serves4

Freshly made falafel served over a bed of basmati rice.

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Ingredients

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Falafel

Rice

Method

Falafel Preparation

  1. 1

    Soak Chickpeas

    Place dried chickpeas in a bowl, cover with water, and let soak overnight or for at least 8 hours.

  2. 2

    Prepare Falafel Mixture

    Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse, grainy mixture forms. Do not over-process; it should not be a paste.

  3. 3

    Chill the Mixture

    Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

  4. 4

    Form Falafel Balls

    Once chilled, shape the mixture into small balls or patties, about 1.5 inches in diameter.

  5. 5

    Fry the Falafel

    In a deep skillet or pot, heat olive oil over medium heat. Once hot, carefully add falafel balls in batches and fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Rice Preparation

  1. 6

    Cook the Rice

    In a saucepan, combine basmati rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

  2. 7

    Fluff the Rice

    Once cooked, remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork before serving.

Assembly

  1. 8

    Plate the Dish

    On a serving plate, create a bed of fluffy basmati rice. Top with crispy falafel balls. Optionally, serve with a side of tahini sauce or vegetables.

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