Description
A healthy and colorful vegan falafel platter packed with protein and fiber, perfect for meals or gatherings.
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
- Prepare the chickpeas: Soak dried chickpeas overnight or use canned ones for convenience. If using dried, drain and rinse before mixing.
- Blend the mixture: In a food processor, combine chickpeas, fresh herbs, onion, garlic, spices, and baking powder. Pulse until coarse but holds together.
- Chill the mixture: Scoop falafel mixture into a bowl, cover, and refrigerate for 30 minutes.
- Shape the falafel: Form mixture into uniform balls or patties about 1-1.5 inches wide.
- Choose your cooking method: For frying, heat oil and fry falafel balls for 3-4 minutes per side. For baking, preheat oven to 375°F (190°C), brush with oil, and bake for 25-30 minutes, flipping halfway.
- Make the tahini sauce: Whisk together tahini paste, lemon juice, and water until smooth. Adjust consistency with more water if needed and season with salt.
- Assemble your platter: Serve falafel with warm pita, fresh vegetables, and tahini sauce, allowing everyone to build their own wraps.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tahini sauce can be refrigerated for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Middle Eastern