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Falafel Plate
Created by: Howcan Team
Ingredients
- 2 cups of dried chickpeas
- 1 small onion, chopped
- 4 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh cilantro, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of baking powder
- 4 tablespoons of all-purpose flour
- Vegetable oil for frying
- 4 pita bread rounds
- 1 cup of shredded lettuce
- 1 cup of diced tomatoes
- 1/2 cup of diced cucumber
- 1/2 cup of sliced red onion
- Tahini sauce or yogurt sauce for serving
Instructions
- Place the dried chickpeas in a large bowl and cover with water. Let them soak overnight.
- Drain the chickpeas and transfer them to a food processor. Add the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Pulse the mixture until it is finely ground but not pureed.
- Transfer the falafel mixture to a bowl and stir in the baking powder and flour. Cover and refrigerate for at least 1 hour.
- Form the falafel mixture into small balls or patties, about 1 1/2 inches in diameter.
- Heat 2 inches of vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches until they are golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Warm the pita bread rounds in a dry skillet or in the oven.
- Assemble the falafel plates by placing a few falafel balls or patties on each pita bread round. Top with shredded lettuce, diced tomatoes, diced cucumber, and sliced red onion.
- Serve the falafel plates with tahini sauce or yogurt sauce on the side. Enjoy!
The history of the falafel plate dates back to ancient Egypt, where it is believed to have originated. This popular Middle Eastern dish consists of crispy, deep-fried chickpea or fava bean patties, served with a variety of accompaniments such as hummus, tahini, pickled vegetables, and pita bread. The dish has since spread throughout the Middle East and beyond, becoming a beloved staple in countries like Israel, Lebanon, and Syria. Today, the best falafel plates can be found in bustling markets and street food stalls in cities like Tel Aviv, Beirut, and Amman. The key to a perfect falafel plate lies in the balance of spices and the texture of the falafel patties, which should be crispy on the outside and tender on the inside. Some chefs swear by soaking the chickpeas overnight for the perfect consistency, while others opt for a mix of chickpeas and fava beans for a unique flavor profile. Whether enjoyed as a quick street food snack or a hearty meal, the falafel plate continues to delight food lovers around the world with its irresistible blend of flavors and textures.
50 min
4
350 calories
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