Middle Eastern Vegan Falafel Platter
This vegan falafel platter is a wholesome Middle Eastern feast featuring crispy chickpea falafel, creamy hummus, fresh veggies, and tangy tahini sauce, all beautifully arranged for sharing. It’s a delicious balance of plant-based protein, fiber, healthy fats, and bold flavor — ideal for lunch, dinner, or a party spread.
⏱️ Time:
Prep Time: 25 minutes
Chill Time (for falafel): 1 hour (or overnight)
Cook Time: 15–20 minutes
Total Time: ~1 hr 30 min
Servings: 4
Ingredients:
For the Falafel:
1½ cups dried chickpeas (soaked overnight) – not canned
½ small onion, chopped
3–4 cloves garlic
1 cup fresh parsley or cilantro
1 tsp cumin
1 tsp ground coriander
½ tsp baking soda
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
1–2 tbsp flour or chickpea flour (if needed for binding)
Olive Oil for frying or baking
For the Platter (Customize as desired):
1 cup hummus
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 cup shredded lettuce or arugula
½ red onion, thinly sliced
¼ cup pickled turnips or olives
Warm pita bread or flatbreads
For the Tahini Sauce:
½ cup tahini
2–3 tbsp lemon juice
1 garlic clove, grated
2–4 tbsp cold water (to thin)
Salt, to taste
Optional: pinch of cumin or parsley for flavor
Instructions:
1. Prepare the Falafel Mixture:
Drain soaked chickpeas well.
In a food processor, add chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper.
Pulse until finely ground but not paste-like — mixture should stick when pressed together.
Add baking soda and lemon juice. Stir in flour if needed for structure.
Chill for at least 1 hour.
2. Shape and Cook the Falafel:
Option A – Frying:
Heat olive oil in a skillet (1–2 inches deep) over medium-high heat.
Form falafel into small balls or patties.
Fry in batches for 2–3 minutes per side, until golden brown. Drain on paper towels.
Option B – Baking:
Preheat oven to 400°F (200°C).
Brush patties with oil and bake on parchment-lined tray for 25–30 minutes, flipping halfway.
Option C – Air Fryer:
Spray falafel with oil and cook at 375°F (190°C) for 12–15 minutes, shaking halfway.
3. Make Tahini Sauce:
Whisk together tahini, lemon juice, garlic, and salt.
Slowly whisk in cold water until smooth and pourable.
4. Assemble the Platter:
On a large plate or board, arrange:
Falafel
A scoop or swirl of hummus
Fresh veggies
Pita wedges
Pickles or olives
Drizzle with tahini sauce
Garnish with parsley, sesame seeds, or a dash of sumac.
✅ Notes & Tips:
Soaked dried chickpeas are essential — canned won’t hold together and falafel will fall apart.
Customize your platter with roasted veggies, tabbouleh, baba ghanoush, or dolmas.
Double the falafel recipe and freeze uncooked patties for quick meals.
Serve warm falafel for the best texture — crisp outside, soft inside.
❓ Frequently asked questions FAQs:
Q: Can I freeze falafel?
A: Yes! Freeze raw falafel patties on a tray, then transfer to a bag. Cook directly from frozen.
Q: What’s the best oil for frying?
A: Use neutral oils with high smoke point like grapeseed, canola, or sunflower oil.
Q: Can I make this gluten-free?
A: Yes! Use chickpea flour or GF all-purpose flour in the falafel mixture and serve with gluten-free bread.
Nutritional Information
Calories: 480 kcal
Protein: 18 g
Carbohydrates: 48 g
Fiber: 12 g
Fat: 24 g
Iron: 22% DV
Calcium: 12% DV