Falafel Plate

Falafel are crisp-fried patties of ground dried chickpeas, herbs, and spices that originated in Egypt and became a beloved staple across the Levant. Served here as a full plate with tahini sauce, salad, and warm pita, it's a satisfying, plant-based centerpiece of any mezze table.

By YumYum Editorial · Mediterranean

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves 4

Ingredients

• 1.5 cups dried chickpeas, soaked overnight in water
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp flour
• to taste Vegetable oil, for frying
• 4 pita breads
• 1/2 cup tahini sauce, for serving
• 1 cup chopped tomato and cucumber salad, for serving

Instructions

1. Drain the soaked chickpeas thoroughly (they should be softened but still raw, not cooked).
2. Pulse chickpeas, onion, garlic, parsley, and cilantro in a food processor until finely ground but not pureed to a paste.
3. Add cumin, coriander, cayenne, and salt, and pulse to combine.
4. Transfer mixture to a bowl, cover, and refrigerate at least 1 hour to firm up.
5. Just before frying, stir in baking powder and flour.
6. Heat oil to 350°F in a deep pot or fryer.
7. Form the mixture into small patties or balls and fry in batches for 3-4 minutes until deeply golden and crisp.
8. Drain falafel on paper towels.
9. Serve on a plate with warm pita, tahini sauce, and the tomato-cucumber salad.