📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this vibrant, protein-packed vegetarian feast. Our authentic falafel are crafted from soaked dried chickpeas infused with a garden's worth of fresh herbs, resulting in a shatteringly crisp exterior and a fluffy, emerald-green center. Served alongside silky hummus, zesty pickles, and warm pita, this platter is a masterclass in balancing textures and bright, Mediterranean flavors.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, soaked for 18-24 hours; do not use canned)
- 1 cup Fresh Parsley (Packed, stems removed)
- 1/2 cup Fresh Cilantro (Packed)
- 4-5 cloves Garlic (Peeled and smashed)
- 1 small Yellow Onion (Roughly chopped)
Spices and Binder
- 1 tablespoon Cumin (Ground)
- 1 tablespoon Coriander (Ground)
- 1/4 teaspoon Cayenne Pepper (Adjust for heat preference)
- 1 teaspoon Baking Powder (Added just before frying for fluffiness)
- 2 tablespoons Sesame Seeds (Toasted)
- 3 cups Grapeseed or Vegetable Oil (For deep frying)
Lemon-Tahini Drizzle
- 1/2 cup Tahini Paste (High quality, runny consistency)
- 3 tablespoons Lemon Juice (Freshly squeezed)
- 2-4 tablespoons Ice Water (To thin the sauce)
Platter Components
- 1 cup Hummus (Smooth, homemade or premium store-bought)
- 2 cups Cherry Tomatoes & Cucumbers (Diced with olive oil and lemon)
- 1/2 cup Pickled Turnips or Radishes (For acidity and crunch)
- 4 pieces Pita Bread (Warmed)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 18-24 hours. The chickpeas will double in size; do not use canned chickpeas as they are too soft and will cause the falafel to fall apart.
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2
Drain and rinse the soaked chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove as much moisture as possible.
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3
In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse the mixture 10-15 times until it reaches the consistency of coarse sand. Avoid over-processing into a paste.
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4
Transfer the mixture to a bowl and stir in the cumin, coriander, salt, pepper, and cayenne. Mix well to distribute the spices evenly.
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5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This chilling time helps the starch bind the mixture together naturally.
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6
While the mixture chills, make the tahini sauce. Whisk together tahini, lemon juice, and a pinch of salt. Slowly add ice water one tablespoon at a time, whisking constantly, until it turns pale and reaches a creamy, pourable consistency.
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7
Remove the falafel mixture from the fridge. Sprinkle the baking powder and toasted sesame seeds over the top and fold them in gently.
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8
Using a falafel scoop or a tablespoon, form the mixture into balls or slightly flattened patties (about the size of a walnut). Do not pack them too tightly; a light touch ensures a fluffy interior.
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9
Heat 2-3 inches of oil in a deep saucepan or Dutch oven to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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10
Carefully drop 5-6 falafel balls into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown on all sides.
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11
Use a slotted spoon to transfer the fried falafel to a plate lined with paper towels to drain. Repeat with the remaining mixture.
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12
Assemble the platter: Spread a generous swirl of hummus on a large board or plate. Arrange the hot falafel in the center.
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13
Surround the falafel with the tomato-cucumber salad, pickled vegetables, and warm wedges of pita bread. Drizzle everything generously with the prepared tahini sauce.
💡 Chef's Tips
Never use canned chickpeas; the excess moisture and soft texture will make the falafel mushy and prone to breaking. If your mixture feels too wet to hold its shape, stir in 1-2 tablespoons of chickpea flour, but only as a last resort. Maintain the oil temperature at 350°F; if it's too cold, the falafel will absorb oil and become greasy; if too hot, the outside will burn before the inside cooks. For the greenest interior, use only the leaves of the parsley and cilantro and ensure they are very dry before processing. Test one falafel in the oil first to check for seasoning and structural integrity before frying the whole batch.
🍽️ Serving Suggestions
Pair with a glass of chilled Arak mixed with water and ice for an authentic Middle Eastern experience. Serve with a side of Tabbouleh (parsley and bulgur salad) for extra freshness and fiber. Add a dollop of Zhug (Yemeni hot sauce) or Harissa if you enjoy a spicy kick. Offer fresh mint leaves and sliced radishes on the side to cleanse the palate between bites. A crisp, dry Rosé or a light Sauvignon Blanc complements the herbaceous notes of the dish perfectly.