Falafel Plate

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried chickpeas (or 2 cups canned chickpeas)
• •1 small onion, chopped
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp baking soda
• •Salt and pepper to taste
• •Oil for frying (vegetable or canola)
• •4 pita breads
• •1/2 cup tahini sauce
• •2 cups mixed salad greens (lettuce, cucumber, tomato, etc.)
• •Lemon wedges for serving

Instructions

1. 1

   Soak the dried chickpeas in water overnight, or if using canned, drain and rinse them.

2. 2

   In a food processor, combine the soaked (or canned) chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking soda, and salt and pepper. Blend until a coarse mixture forms.

3. 3

   Transfer the mixture to a bowl, cover, and refrigerate for about 30 minutes to help it firm up.

4. 4

   Heat oil in a deep skillet over medium heat. Form the chickpea mixture into small balls or patties.

5. 5

   Carefully drop the falafel into the oil, frying in batches for about 3-4 minutes each side until golden brown and crispy.

6. 6

   Remove the falafel and drain on paper towels. Meanwhile, warm the pita breads in a dry skillet.

7. 7

   Assemble the plate by placing the mixed salad on one side, the falafel on the other, and drizzle tahini sauce over the falafel. Serve with warm pita and lemon wedges.