Flavorful Falafel Plate

Here’s a flavorful and hearty recipe for a Falafel Plate with crispy falafel, fresh vegetables, hummus, and a simple dressing. It’s a well-rounded, delicious meal that’s perfect for lunch or dinner!

Ingredients:

For the Falafel:

  • 1 ½ cups cooked or 1 can (15 oz) chickpeas, drained and rinsed
  • 1 flax egg (1 tbs flaxseed meal + 3 tbs water)
  • 1/2 cup onion, chopped (about 1/2 small onion)
  • 2 cloves garlic, minced
  • 2 tsp lemon juice
  • 1/2 cup fresh parsley, chopped
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup breadcrumbs
  • Olive oil for frying (or bake for oil-free option)

For the Salad:

  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 small bell pepper, diced
  • ¼ cup fresh parsley or cilantro, chopped
  • Salt and pepper to taste

For the Hummus:

  • 1 cup store-bought or homemade hummus (feel free to add more or less)

For the Tahini Dressing (Optional):

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbs extra virgin olive oil
  • 1 tbs maple syrup or agave syrup
  • 2-3 tbsp water (adjust for consistency)
  • 1/4 tsp salt
  • 1 clove garlic, minced (optional)

Instructions:

Make the Falafel:

  1. Make the Flax Egg:
    • Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let sit for 5 minutes until it thickens.
  2. Prepare the Falafel Mixture:
    • In a food processor, combine the onion, garlic, lemon juice, parsley, cumin, coriander, cayenne, baking powder, salt, and pepper. Pulse until well combined and the onions are finely diced.
    • Add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
    • Add baking powder and breadcrumbs and pulse again to combine 2 to 3 times.
    • Taste and adjust seasoning to your preference.
  3. Form the Falafel:
    • Shape the mixture into small balls or patties, about 1-2 tablespoons in size. You can refrigerate them for 30 minutes to help them hold their shape while frying or baking.
  4. Fry or Bake the Falafel:
    • For frying: Heat olive oil in a pan over medium heat. Fry the falafel balls in batches, cooking for about 2-3 minutes per side until golden and crispy.
    • For baking: Preheat the oven to 375°F (190°C). Place the falafel balls on a baking sheet lined with parchment paper. Lightly spray or brush them with oil and bake for 20-25 minutes, flipping halfway through.

Prepare the Salad:

  1. Make the Salad:
    • In a bowl, combine the cucumber, cherry tomatoes, red onion, bell pepper, and parsley or cilantro. Season with salt and pepper to taste. Set aside.

Make the Tahini Dressing (Optional):

  1. Mix the Dressing:
    • To a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, salt, and optional garlic.
    • Whisk in water to desired consistency.
    • Taste and adjust flavor as needed.

Assemble the Plate:

  1. Assemble the Vegan Falafel Plate:
    • On a large plate, arrange a generous scoop of hummus, the fresh salad, and the crispy falafel. Drizzle with tahini dressing (optional) and add a sprinkle of extra herbs if desired.

Serve:

  • Serve your vegan falafel plate with warm pita bread or flatbread on the side for dipping.

Tips:

  • Make-ahead: You can prepare the falafel mixture in advance and store it in the fridge for up to 2 days.
  • For extra flavor: Top the falafel with pickled onions, olives, or a squeeze of extra lemon juice.
  • Storage: Leftover falafel can be stored in the fridge for up to 3 days and reheated in a skillet or oven.

Enjoy your delicious and nutritious Vegan Falafel Plate!