AN EASY FALAFEL PLATTER | Plant-based vegan Mediterranean food

chickpeas

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas are more affordable and easier to prepare.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base for cooking rice.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is generally less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is usually cheaper and works well for frying.

Soak raw chickpeas overnight or for at least 8 hours.

Chop onions, jalapenos, and garlic, not worrying about the size since they will go into the food processor.

Add soaked chickpeas, chopped onions, garlic, jalapenos, black pepper, salt, coriander, cumin, and baking powder into the food processor.

Pulse the mixture a few times, scraping down the sides until blended, then add half of the herbs (cilantro and parsley).

Pulse again until mixed, then add the remaining herbs and blend until you have a green mixture.

Pour the mixture into a bowl and add chickpea flour, mixing until combined. Adjust the amount of chickpea flour based on moisture.

Add baking soda and sesame seeds to the mixture and mix well.

Use an ice cream scoop to portion out the falafel mixture, rolling them into balls and placing them on a parchment-lined sheet.

Divide the falafels into two batches for freezing, placing them in an airtight container.

Heat oil in a pan and fry the falafels for a few minutes, turning them to cook evenly until golden brown.

Prepare tabbouleh by chopping cucumber, cherry tomatoes, mint, and parsley, then mixing them in a bowl.

Make the dressing for tabbouleh by whisking crushed garlic, lemon juice, pepper, and salt, then adding extra virgin olive oil and mixing well before pouring over the salad ingredients.

Saute onions in oil for about a minute, then add turmeric, paprika, black pepper, and salt, stirring to combine.

Add rice to the pan and stir-fry for a few minutes to coat, then pour in water or vegetable stock and cover to simmer for about 20 minutes until done.

Make tahini sauce by combining tahini, crushed garlic, lemon juice, and salt in a mini food processor, adding water to achieve desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens