Falafel Platter – Easy Vegetarian Recipe

Living in Middle East, the flavor and access to store-bought Falafel is very convenient as this popular street food is available everywhere in different shapes and sizes, sometimes even stuffed. Lebanese Falafel is often used in falafel sandwich or filled inside pita bread pockets with assorted vegetables and served with dips like hummus or mutabal.

Making Falafel at home is very easy. You have to soak your chickpeas/garbanzo beans overnight and then next day, mix all the ingredients, mix in a food processor, make patties and shallow fry on medium heat, taking them out on a paper towel. Though you can bake/ air fry falafel but in my opinion frying tastes better (obviously ;).

Recipe at a Glance

Chickpeas/ Garbanzo Beans– Soaked overnight (don’t use canned chickpeas)

Onion– Roughly chopped

Condiments- Coriander, green chilly, garlic cloves

Seasonings– Cumin, garam masala/mixed spice (optional), black pepper, salt

Chickpea flour/ baisan- For binding

Baking soda– Always check for expiry

Sesame seed – for that added crunchniess

Oil– For frying

Step by Step Process

• Mix all ingredients except sesame seeds and grind it till a ball can be formed.

• Mix in sesame seeds.

• Cover and refrigerate for at least 30 mins.

• Make balls or flat patty and fry on medium flame or bake until cooked from inside and crispy from outside.

FAQs

Serving Suggestions

You can serve Falafel with various options such as Fatayer/ Turkish Pides/ Manakesh, Creamy Hummus or even Mutabal. You can find all these recipe on the blog.

I also like to pair falafel bowl with a fresh Fattoush/ Cucumber Salad topped with cherry tomatoes and feta cheese, bursting with tangy lemon dressing and Tahini Sauce.

Substitutions & Variations

For falafel binder, although chickpea flour/ baisan is a great option for these falafel, however corn flour or flour can also do the job.

Storage and Make Ahead

You can make falafel mixture in advance and keep it refrigerated for a day. For frying, prepare the falafel mixture as usual and shape them into balls or patties. Instead of frying immediately, place the shaped falafel on a baking sheet and freeze until solid.

Once frozen, transfer the falafel to a freezer-safe bag or container for longer storage. When needed, you can cook the frozen falafel directly from the freezer, allowing a bit of extra cooking time to ensure they are heated through.

You can also freeze cooked falafel in the same way after cooling it completely for up to 1-2 months. To reheat frozen falafel, bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through.