Chickpea Falafel Plate
Levantine plate of crisp herb-and-chickpea falafel with hummus, tahini-lemon sauce, fattoush salad, pickled turnip, and warm pita for scooping.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pulse drained chickpeas, onion, parsley, coriander, garlic, cumin, ground coriander, Aleppo pepper, baking soda, and salt in food processor 90 seconds until finely textured but grainy. Stir in sesame seeds. Shape into 12 patties (4cm wide, 1.5cm thick), rest 5 minutes. Blitz cooked chickpeas, tahini, lemon juice, garlic, ice water, cumin, salt 90 seconds until silky. Whisk tahini drizzle ingredients until ribbon-thick. Toss salad vegetables with oil, lemon juice, sumac.
Fry
Heat 600ml neutral oil to 175C in a deep saucepan or small pot over medium-high. Working in two batches to avoid crowding, fry falafel patties 3 to 4 minutes per batch, turning once, until deeply golden and crisp. Lift to paper towel. While frying cooks, warm oiled pitas in a dry pan 30 seconds per side until warm and pliable.
Plate
Divide hummus between two wide plates, spread in thick smears and make a shallow well in the centre of each. Drizzle tahini sauce into wells, dust with sumac. Arrange 6 falafel patties on each plate, fan salad and pickled turnip alongside, set warm pita on the side of each. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.