Vegetarian Falafel Platter

Enjoy a flavorful Arab-inspired vegetarian meal with crispy falafel, tangy tahini sauce, and fresh salad.

Main Dish Arab Vegetarian
Intermediate 45 min 450 cal

1. In a food processor, pulse together chickpeas, parsley, onion, garlic, cumin, coriander, salt, and pepper until mixture is coarse. 2. Transfer mixture to a bowl and stir in flour until it holds together. 3. Form mixture into small balls and flatten slightly to form falafel patties. 4. Heat oil in a pan and fry falafel until golden brown on both sides. 5. Mix tahini, lemon juice, garlic, salt, and enough water to achieve desired consistency for the sauce. 6. Assemble salad ingredients on a plate. 7. Serve falafel patties on top of salad with a drizzle of tahini sauce.


For the falafel: - 1 can (15 oz) chickpeas, drained and rinsed - 1/4 cup chopped fresh parsley - 1/4 cup chopped onion - 2 cloves garlic, minced - 1 tsp ground cumin - 1/2 tsp ground coriander - Salt and pepper to taste - 2-3 tbsp all-purpose flour For the tahini sauce: - 1/4 cup tahini - 2 tbsp lemon juice - 1 clove garlic, minced - Salt and water to thin For the salad: - Mixed greens - Cherry tomatoes, halved - Cucumber, sliced - Red onion, thinly sliced - Olives

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