Middle Eastern Vegan Falafel Platter: Crispy & Tasty

Ingredients

• Chickpeas: 2 cups dried (soaked overnight) or 3 cans (15 oz each), drained and rinsed
• Onion: 1 large, roughly chopped
• Garlic Cloves: 4, minced
• Fresh Parsley: 1 cup, tightly packed
• Fresh Cilantro: 1 cup, tightly packed
• Ground Cumin: 2 teaspoons
• Ground Coriander: 2 teaspoons
• Ground Black Pepper: 1 teaspoon
• Salt: 1 teaspoon (adjust to taste)
• Baking Powder: 1 teaspoon
• All-Purpose Flour or Chickpea Flour: 2 tablespoons (for binding)
• Vegetable Oil: For frying or brushing if baking
• Tahini: 1/2 cup
• Lemon Juice: 3 tablespoons (freshly squeezed)
• Garlic Cloves: 2, minced
• Water: 1/4 cup (adjust for desired consistency)
• Salt: 1/2 teaspoon (adjust to taste)
• Maple Syrup or Agave Nectar: 1 teaspoon (optional for sweetness)
• Pita Bread or Flatbread: 6-8 pieces, warmed
• Fresh Vegetables: Such as sliced cucumbers, cherry tomatoes, shredded lettuce, and thinly sliced red onions
• Pickled Vegetables: Like pickled cucumbers or turnips
• Hummus: Optional, for additional dipping
• Fresh Herbs: Such as parsley or cilantro, for garnish
• Lemon Wedges: For serving

Instructions

1. 1

   Prepare the Falafel: In a food processor, blend chickpeas, onion, garlic, parsley, cilantro, spices, salt, baking powder, and flour until a coarse mixture forms. Shape into balls and fry or bake until crispy.

2. 2

   Make the Tahini Sauce: Whisk together tahini, lemon juice, garlic, water, salt, and optional sweetener until smooth.

3. 3

   Assemble the Platter: Serve falafel with warm bread, fresh and pickled veggies, tahini sauce, hummus, herbs, and lemon wedges.