Falafel Platter

A Few Words…

Always such a treat to have Middle Eastern dishes and falafel is no exception.

One twist here – these falafel balls are baked and not fried!

Serve it with cucumber and tomato salads, tahini sauce, hummus and don’t forget the pita!

Why not make your own hummus and tahini sauce? So easy and so delicious!

Falafel Platter



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Serves 4-6 people (great for leftovers!)

Falafel
Makes about 15 falafel balls
Ingredients:

  • 1/2 pound dry chickpeas (soak overnight and then boil for 25 minutes until soft) or 2 x15-ounce cans chickpeas drained and rinsed (reserve canned juice to add as needed)
  • 1/2 medium red onion
  • 2 cloves garlic, chopped
  • 2 tbs. olive oil
  • 2 tbs. fresh lemon juice
  • 2 tsp. cumin
  • 2 tsp. chopped fresh coriander
  • 1/4 cup chopped fresh parsley (you can add more if not using coriander)
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup flour (add a few tbs. at a time until thick enough to make a ball)
  • Reserve water from chickpeas to moisten if necessary

Directions:
Preheat oven to 375°F

Line a baking sheet with parchment paper and then brush with a thin layer of olive oil.

Put the chickpeas, red onion, garlic, olive oil, lemon juice, cumin, fresh herbs and salt in a food processor and pulse until all the ingredients are chopped and mixed well. Scrape the bowl as needed. Taste to adjust the seasoning – you may have to add a bit more salt depending on your taste.

Sprinkle the baking powder and 2 tablespoons of flour into the mixture and pulse until the mixture forms a ball, scraping down the sides of bowl as needed. If thick, add some of the reserved water (or from the tap!) so that the mixture holds together – if too loose, add a bit more flour.

Roll the falafel into large balls, place on the prepared baking sheet and press to flatten the ball into patties roughly ½ inch thick.

Brush the tops with a little more olive oil

Bake for 25 – 30 minutes flipping the falafel halfway through.

Mixture can be stored in an airtight container for up to 5 days.

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Tahini Sauce

Ingredients:

  • 1 cup tahini
  • 2/3 cup water
  • 1/3 cup fresh lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Directions:
Put all the ingredients in a bowl and mix together with a whisk until smooth and creamy.

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Hummus

Ingredients:

  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/3 cup fresh lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 cups of chickpeas, drained and rinsed (reserve canned juice to add as needed)
  • 2 tbs. olive oil

Directions:
Place all the ingredients in a food processor and pulse until blended. If too thick add some liquid from the chickpeas and adjust the seasonings.