Crispy Falafel Platter with Classic Hummus

Name: Crispy Falafel Platter with Classic Hummus
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 0.5 cup dried chickpeas (soaked overnight and drained); 0.25 small yellow onion (roughly chopped); 1 clove garlic; 0.25 cup fresh parsley (roughly chopped); 1 tablespoon fresh cilantro (roughly chopped); 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.125 teaspoon cayenne pepper; 0.5 teaspoon salt (divided); 0.25 teaspoon baking soda; 2 tablespoon all-purpose flour; 2 cup vegetable oil (for frying); 0.25 cup canned chickpeas (drained and rinsed); 2 tablespoon tahini; 1 tablespoon fresh lemon juice; 1 tablespoon water; 0.25 red onion (thinly sliced); 1 tablespoon white vinegar; 0.5 whole wheat pita bread

Golden crispy falafel made from scratch, served with creamy homemade hummus, tangy tahini, quick pickled onions, and warm pita for a quintessential Israeli meal.

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $4.62/serving

Dietary

Dairy-Free
Egg-Free
Nut-Free
Vegan
Vegetarian
High-Fiber
Pescatarian
High-Protein
Low-Cholesterol

Ingredients

0.5 cup dried chickpeas (soaked overnight and drained)
0.25 small yellow onion (roughly chopped)
1 clove garlic
0.25 cup fresh parsley (roughly chopped)
1 tablespoon fresh cilantro (roughly chopped)
0.5 teaspoon ground cumin
0.25 teaspoon ground coriander
0.125 teaspoon cayenne pepper
0.5 teaspoon salt (divided)
0.25 teaspoon baking soda
2 tablespoon all-purpose flour
2 cup vegetable oil (for frying)
0.25 cup canned chickpeas (drained and rinsed)
2 tablespoon tahini
1 tablespoon fresh lemon juice
1 tablespoon water
0.25 red onion (thinly sliced)
1 tablespoon white vinegar
0.5 whole wheat pita bread

Instructions

For the falafel: In a food processor, combine the soaked and drained dried chickpeas, roughly chopped small yellow onion, 1 clove garlic, roughly chopped fresh parsley, roughly chopped fresh cilantro, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, cayenne pepper (if using), 1/4 teaspoon salt, and baking soda. Pulse until finely ground but not completely smooth, scraping down sides as needed. The mixture should hold together when pressed.
Transfer the falafel mixture to a bowl, stir in the all-purpose flour, and refrigerate for at least 30 minutes to firm up.
For the hummus: In the food processor (no need to clean), combine the canned chickpeas, 2 tablespoons tahini, 1 tablespoon fresh lemon juice, 1 tablespoon water, and 1/4 teaspoon salt. Process until very smooth and creamy, adding a little more water if necessary to reach desired consistency.
For the quick pickled onions: In a small bowl, combine the thinly sliced red onion and white vinegar. Let sit for at least 15 minutes.
Form the falafel mixture into small balls or patties (about 1-inch in diameter).
Heat 2 cups vegetable oil in a deep small saucepan over medium-high heat until it reaches 350-375°F (175-190°C). Carefully fry the falafel in batches for 3-5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Warm the pita bread. Arrange the crispy falafel on a platter with a dollop of hummus, a drizzle of extra tahini (if desired), and the quick pickled red onions. Serve with warm pita bread.

Notes

Ensure the oil is hot enough before frying the falafel to prevent them from becoming greasy. Adjust the spice level with more or less cayenne pepper. The hummus can be made a day ahead.

Nutrition (per serving)

Calories: 1210
Protein: 36.8 g
Carbohydrates: 114.7 g
Fat: 70.2 g
Fiber: 19.5 g
Sodium: 1981 mg
Saturated Fat: 9.2 g
Sugar: 17.6 g