Delightful Israeli Falafel Platter with Tahini Sauce and Fresh Veggies

Allergens

None

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 garlic cloves
• 1 small onion, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 1 tbsp baking powder
• 2 tbsp olive oil
• Tahini sauce: 1/4 cup tahini 2 tbsp lemon juice 1 garlic clove Salt, to taste
• Fresh vegetables for serving: tomatoes, cucumbers, lettuce, bell peppers, and pita bread

Instructions

1. Rinse and drain the soaked chickpeas. In a food processor, blend the chickpeas, garlic, onion, parsley, cilantro, cumin, coriander, salt, and pepper until well combined but still slightly chunky. Add baking powder and mix well. Shape the mixture into 12 falafel balls and refrigerate for at least 30 minutes. Heat olive oil in a frying pan over medium heat. Fry the falafel balls, turning occasionally, until golden brown on all sides. Drain on paper towels. For the tahini sauce, whisk together tahini, lemon juice, garlic, and salt in a small bowl. Set aside. Slice fresh vegetables for serving. Assemble the falafel platter with pita bread, falafel, vegetables, and a dollop of tahini sauce on the side.

Chef’s Insight

To ensure a crispy exterior, fry the falafel at a medium heat to allow them to cook evenly.

Notes

Freshly chopped herbs are essential for the best flavor. Use high-quality extra virgin olive oil for pan-frying.