Why Make This Recipe
This Middle Eastern Vegan Falafel Platter is a fantastic meal filled with flavors and nutrition. It’s not only vegan but also packed with protein from chickpeas and fresh herbs. The combination of crispy falafel, warm pita, and fresh veggies makes it a satisfying dish for everyone. Plus, making falafel at home is easy and allows you to customize it to your taste.
How to Make Savor the Best Middle Eastern Vegan Falafel Platter Ever
Ingredients:
- 1 cup chickpeas
- 1/2 cup fresh herbs (parsley, cilantro)
- 1 small onion
- 2 cloves garlic
- 1 tsp spices (cumin, coriander, salt, pepper)
- 1 tsp baking powder
- 1/2 cup tahini paste
- 2 tbsp lemon juice
- 1/4 cup water
- 1 pita bread or gluten-free alternative
- 1 cup fresh vegetables (tomato, cucumber, lettuce, onion slices)
- Oil (for frying or brushing if baking)
Directions:
- Prepare the chickpeas: Soak dried chickpeas overnight or use canned chickpeas for convenience. If you use dried, drain and rinse them before starting your falafel mix.
- Blend the mixture: In a food processor, combine the soaked or canned chickpeas, fresh herbs, onion, garlic, spices, and baking powder. Pulse until the mixture is coarse but sticks together when formed into balls.
- Chill the mixture: Scoop the blended mixture into a bowl, cover it, and refrigerate for 30 minutes to help firm it up for easier shaping.
- Shape the falafel: Once chilled, form the falafel mixture into uniform balls or patties, about 1-1.5 inches in diameter. This helps them cook evenly.
- Choose your cooking method: For frying, heat oil in a skillet over medium-high heat and carefully add the falafel balls. Fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. For baking, preheat your oven to 375°F (190°C). Lightly brush falafel with oil, place them on a parchment-lined baking sheet, and bake for 25-30 minutes, flipping halfway through until crisp and browned.
- Make the tahini sauce: In a bowl, whisk together tahini paste, lemon juice, and water until smooth and creamy. Adjust the water to reach your desired consistency and add salt to taste.
- Assemble your platter: Serve freshly cooked falafel with warm pita bread, a variety of fresh vegetables, and a generous drizzle of tahini sauce on top or on the side.
How to Serve Savor the Best Middle Eastern Vegan Falafel Platter Ever
Serve the falafel warm, right out of the frying pan or oven, along with the tahini sauce and an array of fresh vegetables. This platter is perfect for sharing, so gather your friends and family around the table to enjoy a delicious, colorful meal.
How to Store Savor the Best Middle Eastern Vegan Falafel Platter Ever
If you have leftovers, store the falafel in an airtight container in the fridge for up to 3 days. It’s best to keep the tahini sauce separate to prevent the falafel from getting soggy. You can reheat the falafel in the oven to regain their crispiness.
Tips to Make Savor the Best Middle Eastern Vegan Falafel Platter Ever
- Make sure to blend the chickpeas just until they hold together; over-blending can make the mixture too smooth.
- Experiment with different herbs or spices to find the flavor you love best.
- If you find your mixture is too dry, add a touch more water or tahini to it.
Variation
You can spice things up by adding ingredients like chopped jalapeños or chili powder for a bit of heat. For a gluten-free option, use gluten-free bread or wraps.
FAQs
-
Can I use canned chickpeas instead of dried?
- Yes, using canned chickpeas is convenient and saves time. Just drain and rinse them before blending.
-
How do I know when the falafel are done?
- The falafel are ready when they are golden brown and crisp on the outside. If frying, they usually take about 3-4 minutes per side.
-
Can I freeze falafel?
- Yes, you can freeze uncooked or cooked falafel. If freezing uncooked, shape them into balls and place them on a baking sheet to freeze before transferring to an airtight container. Cooked falafel can be frozen in a similar way.
Middle Eastern Vegan Falafel Platter
A delicious and nutritious vegan falafel platter filled with crispy falafel, warm pita, and fresh vegetables, perfect for sharing.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup chickpeas
- 1/2 cup fresh herbs (parsley, cilantro)
- 1 small onion
- 2 cloves garlic
- 1 tsp spices (cumin, coriander, salt, pepper)
- 1 tsp baking powder
- 1/2 cup tahini paste
- 2 tbsp lemon juice
- 1/4 cup water
- 1 pita bread or gluten-free alternative
- 1 cup fresh vegetables (tomato, cucumber, lettuce, onion slices)
- Oil (for frying or brushing if baking)
Instructions
- Soak dried chickpeas overnight or use canned chickpeas. If using dried, drain and rinse before mixing.
- In a food processor, combine chickpeas, fresh herbs, onion, garlic, spices, and baking powder. Pulse until the mixture is coarse but sticks together when formed into balls.
- Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
- Form the falafel mixture into uniform balls or patties, about 1-1.5 inches in diameter.
- For frying, heat oil in a skillet over medium-high heat and add falafel balls. Fry until golden brown, about 3-4 minutes per side. For baking, preheat oven to 375°F (190°C), brush falafel with oil, place on a baking sheet, and bake for 25-30 minutes, flipping halfway through.
- In a bowl, whisk together tahini paste, lemon juice, and water until smooth. Adjust water for desired consistency and add salt to taste.
- Serve freshly cooked falafel with warm pita, fresh vegetables, and tahini sauce.
Notes
Serve warm and keep tahini sauce separate if storing leftovers to prevent sogginess. Can freeze uncooked or cooked falafel.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg