Lebanese Falafel Plate
Crispy chickpea fritters served with tahini sauce, fresh vegetables, and herbs on pita bread. Warm, assembled components with cool salads and creamy tahini dressing.
Ingredients
Method
Pat chickpeas dry with paper towels. Add chickpeas, red onion, 1/2 cup parsley, 3 cloves garlic, chickpea flour, cumin, baking powder, and salt to a food processor. Pulse until the mixture resembles coarse breadcrumbs with small visible chickpea pieces; do not over-blend.
Form the mixture into 12 firm patties (about 2 inches wide). Place on a lined plate and refrigerate for at least 10 minutes while you prepare the sauce.
Whisk together tahini, lemon juice, 2 minced garlic cloves, 4 tablespoons water, and 1/2 teaspoon salt until smooth and pourable; adjust water or salt as needed.
Dice cucumber and halve cherry tomatoes; set aside in separate bowls. Chop 1/4 cup fresh parsley for garnish.
Heat olive oil in a deep skillet to 350°F. Working in batches to avoid crowding, slide falafel patties into the hot oil and fry for 2–3 minutes per side until deep golden-brown and crispy.
Transfer cooked falafel to a paper-towel-lined plate. Warm pita bread in a dry skillet for 30 seconds per side, or wrap in foil and warm in a 300°F oven for 2 minutes.
Place each warm pita on a serving plate. Top with 3 falafel patties, then drizzle tahini-lemon sauce over them.
Arrange diced cucumber and halved cherry tomatoes on the side of each plate. Scatter chopped parsley over the entire plate and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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