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Falafel plate
Also known as فلافل · felafel plate · falafil · falafel platter
Deep-fried chickpea fritters — crisp shell, herb-green and crumbly inside — with tahini, salad and bread.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 18 g |
|---|---|
 Carbs | 54 g |
 Fat | 26 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a food processor
- soak the chickpeas 12 hours ahead
- oil for deep frying
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gdried chickpeas — never tinned — they hold water and the mix falls apart
- 1 large bunchflat parsley and coriander
- 1onion
- 3garlic cloves
- 2 tspcumin and coriander seed
- 4 tbspoil for frying
- 30gtahini
Method
5 steps
soak · 12 hours walk awayChickpeas in cold water overnight and then some — they should be fully swollen but still hard.
blend · 5mDrained chickpeas, herbs, onion, garlic and spices pulsed to a coarse damp crumb. Blitzed to a paste it fries into a brick.
rest · 30m walk awayHalf an hour in the fridge so it holds its shape.
fry · 12mShaped into balls and fried at a steady medium-high until deep brown. Too cool and they drink oil; too hot and the middle stays raw.
finish · 4mDrained, salted immediately, and eaten with tahini loosened with lemon and water.
Worth knowing
The chickpeas are soaked but never cooked before frying. Tinned ones are already cooked and waterlogged, and the mixture disintegrates in the oil.
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