The Chef

Restaurants

Meals

Drinks

Restaurants›Zatar Lebanese Tapas & Bar›Falafel Plate Recipe

Falafel Plate Recipe

Name: Zatar Lebanese Tapas & Bars FALAFEL PLATE Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dried chickpeas; 0.5 tsp baking soda (for soaking); 0.5 cups onion, roughly chopped; 0.5 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 3 pcs garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground black pepper; 1.5 tsp salt; 0.5 tsp baking powder; 2 tbs all-purpose flour (or chickpea flour); 1 tbs cold water (if needed); 1 cups vegetable oil for deep frying; 0.5 cups tahini (sesame paste); 3 tbs fresh lemon juice; 3 tbs water (to thin); 1 pcs garlic clove (minced); 0.5 tsp salt; 0.25 tsp ground cumin; 1 tbs cold water for consistency; 1 pcs tomato, sliced; 0.5 pcs cucumber, sliced; 0.25 cups pickled turnips or pickles; 2 tbs fresh parsley leaves; 2 pcs lemon wedges

Inspired by Zatar Lebanese Tapas & Bar

Time1h 35m

Serves3

fried balls of chickpeas served with tahini sauce

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

1 cups dried chickpeas

1/2 tsp baking soda (for soaking)

1/2 cups onion, roughly chopped

1/2 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

3 pcs Garlic cloves

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp ground black pepper

1 1/2 tsp Celtic sea salt

1/2 tsp Baking powder

2 tbs all-purpose flour (or chickpea flour)

1 tbs cold water (if needed)

1 cups vegetable oil for deep frying

Tahini Sauce

1/2 cups tahini (sesame paste)

3 tbs fresh lemon juice

3 tbs water (to thin)

1 pcs garlic clove (minced)

1/2 tsp Celtic sea salt

1/4 tsp Ground cumin

1 tbs cold water for consistency

To serve

1 pcs tomato, sliced

1/2 pcs Cucumber, sliced

1/4 cups pickled turnips or pickles

2 tbs fresh parsley leaves

2 pcs lemon wedges

Method

Falafel

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp baking soda. Cover and refrigerate or leave at room temperature for 12–24 hours until swollen and softened but not mushy. Drain thoroughly and pat slightly dry.

Prepare falafel mix

In a food processor add the drained chickpeas, 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper and 1.5 tsp salt. Pulse 15–30 seconds at a time until the mixture is coarse and holds together when pressed. Scrape down the bowl as needed. Do not over-process into a paste — you want a grainy texture.

Adjust and bind

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 2 tablespoons flour. If the mixture seems too dry to hold when pressed, add up to 1 tablespoon cold water; if too wet, add another tablespoon of flour. Chill the mixture for 30–45 minutes to firm up — this helps shape falafel and reduces oil absorption.

Shape falafel

Spoon small portions (about 1.5 tablespoons) of the chilled mixture and form into balls or flattened patties using your hands or a small ice-cream scoop. Place shaped falafel on a tray lined with parchment. Wet hands lightly to prevent sticking.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet or pot to a depth of ~1 inch (adjust quantity as needed). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of mixture sizzles and rises steadily. Fry falafel in batches without crowding, turning occasionally, for 3–4 minutes per side or until deep golden brown and crisp. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 90°C) if needed while frying remaining batches.

Tahini Sauce

Whisk 1/2 cup tahini with 3 tablespoons lemon juice and 1 minced garlic clove in a bowl. The mixture will thicken; gradually whisk in 3 tablespoons water (plus up to 1 additional tablespoon if needed) until smooth and pourable. Season with 1/2 tsp salt and 1/4 tsp ground cumin. Taste and adjust lemon, salt or water to reach desired tang and consistency.

To serve

Arrange falafel on a platter with sliced tomato, sliced cucumber, pickled turnips (or pickles) and fresh parsley. Drizzle tahini sauce over falafel or serve on the side. Serve with lemon wedges for squeezing. Falafel are best eaten hot and crisp.