Falafel Platter with sautéed vegetables, cucumber, parsley, and cabbage served with pita bread and plant-based tzatziki sauce. This beautiful Mediterranean-inspired dish is delicious and can be easy to make with some additional preparation. If you’re making the falafel, you’ll want to prepare the mix one day in advance, though you could also try store-bought falafel mix as well!
Serves: 5-6 Time: Overnight & 45 minutes
Falafel Mix (prepared the day before) (yield: 12 patties)
- 1 cup dried, uncooked chickpeas
- 1/4 tsp baking soda
- 1/2 cup fresh parsley leaves, stems removed
- 1/2 cup fresh cilantro leaves, stems removed
- 1/4 cup fresh dill, stems removed
- 1/2 small onion, peeled & quartered
- 4 garlic cloves, peeled
- Salt to taste
- 1/2 Tbs ground black pepper
- 1/2 Tbs ground cumin
- 1/2 Tbs ground coriander
- 1/2 tsp baking powder
- 1 Tbs toasted sesame seeds
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 yellow onion, diced
- 1 small bell pepper, diced
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 1 Tbs olive oil
- 1 cucumber, thinly sliced
- 1/2 cup red cabbage, finely chopped
- 1/4 cup fresh parsley, stems removed & minced
- 1/2 lemon, juiced
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with just enough water to cover the chickpeas by at least 2 inches.
- Soak overnight for 18 hours (or longer if the chickpeas are too hard).
- After soaking, drain the chickpeas completely and pat dry.
- Next, add the chickpeas, herbs, onion, garlic and spices to a food processor or blender. Mix together in pulses of 40 seconds at a time until the mixture if well-combined.
- Transfer the falafel mix to an air-tight container and refrigerate for at least 1 hour (or overnight) before coking.
- Meanwhile, prepare your other ingredients for the platter. Set aside the veggie sauté mix and add the cucumber, parsley, cabbage, and lemon to a bowl, mixing together well. And if you’re using our hoomemade sauces, those could be prepared the day before or during this time.
- Right when you’re ready to cook the falafel, add the baking powder and sesame seeds to the falafel mixture and stir together well.
- Form small, equal sized patties by hand for cooking. If you’re frying the patties, prepare a pan with about 3 inches of vegetable oil and cook patties for 3-5 minutes or until lightly crisp on the outside.
- For baking falafel, preheat the oven to 375ºF and transfer patties onto a greased sheet pan. Bake for 20 minutes, flipping the patties every 5 minutes.
- Next, in a large skillet, set heat to high and add the olive oil. Cook the vegetables for about 15 minutes, stirring occassionally and adding the seasonings about half-way through.
- Once the veggies and falafel are done, plate together with the cucumber salad mix, some pita bread or rice, and top with some tahini or tzatziki.
- Serve & enjoy!
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