Middle Eastern · lunch
Chickpea Falafel Plate
Levantine plate of crisp herb-and-chickpea falafel with hummus, tahini-lemon sauce, fattoush salad, pickled turnip, and warm pita for scooping.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
680Calories
18gProtein
42gFat
62gCarbs
8gSugar
12gFiber
750mgSodium
0mgChol
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Instructions
1
Prep
Pulse drained chickpeas, onion, parsley, coriander, garlic, cumin, ground coriander, Aleppo pepper, baking soda, and salt in food processor 90 seconds until finely textured but grainy. Stir in sesame seeds. Shape into 12 patties (4cm wide, 1.5cm thick), rest 5 minutes. Blitz cooked chickpeas, tahini, lemon juice, garlic, ice water, cumin, salt 90 seconds until silky. Whisk tahini drizzle ingredients until ribbon-thick. Toss salad vegetables with oil, lemon juice, sumac.
2
Fry
Heat 600ml neutral oil to 175C in a deep saucepan over medium-high. Working in two batches, fry falafel patties 3 to 4 minutes, turning once, until deeply golden and crisp. Lift to paper towel. While frying cooks, warm oiled pitas in a dry pan 30 seconds per side until warm and pliable.
3
Plate
Spread hummus in a thick smear across two wide plates, make a shallow well in centre of each. Drizzle tahini sauce into wells, dust with sumac. Arrange 6 falafel patties on each plate, fan salad and pickled turnip alongside, set warm pita on the side. Serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) dried chickpeas
- 60g (2.1 oz) yellow onion
- 30g (1.1 oz) flat-leaf parsley
- 20g (0.7 oz) coriander leaves
- 6 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Aleppo pepper
- 0.5 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp sesame seeds
- 600ml (2.5 cup) neutral oil
- 240g (8.5 oz) cooked chickpeas
- 40g (1.4 oz) tahini
- 20ml (4 tsp) lemon juice
- 60ml (1/4 cup) ice-cold water
- 160g (5.6 oz) ripe tomato
- 120g (4.2 oz) cucumber
- 40g (1.4 oz) red onion
- 10g (small handful) flat-leaf parsley
- 10ml (2 tsp) extra-virgin olive oil
- 1 pinch sumac
- 2 small pita bread
- 60g (2.1 oz) pickled turnip
- 2 lemon wedges