Lemon Herb Falafel Plate

About This Recipe

Lemon Herb Falafel Plate is a Middle Eastern bowl with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Saucepan for grain
• ✓ Sheet pan or frying pan
• ✓ Mixing bowl
• ✓ Serving bowls

Ingredients

• 500 g soaked chickpeas
• 80 g parsley and coriander
• 100 g onion
• 25 g garlic
• 250 g hummus
• 300 g rice, quinoa or bulgur
• 30 ml olive or sesame oil
• 25 ml lemon or rice vinegar
• 20 ml soy sauce or tahini
• 15 g fresh herbs
• 8 g ground cumin
• 5 g ground coriander

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Soak the chickpeas: Soak dried chickpeas in plenty of cold water for 12–18 hours, then drain and dry thoroughly.
2. Process the mixture: Pulse chickpeas, onion, garlic, herbs and spices until finely chopped but not puréed.
3. Rest the mixture: Mix in salt and a small amount of flour if needed, then chill for 30 minutes.
4. Shape: Form compact balls or small patties with damp hands.
5. Heat the oil: Heat frying oil to 175°C, or preheat the oven if using the baked method.
6. Cook in batches: Fry without overcrowding until deep golden and crisp, or bake until browned on both sides.
7. Drain and season: Drain on a rack and season lightly while hot.
8. Prepare the plate: Warm the flatbread and arrange hummus, salad and pickles.
9. Add the falafel: Place the hot falafel on the plate and spoon over lemon-tahini sauce.
10. Serve: Finish with herbs and lemon and serve immediately.

Chef Notes & Tips

Chef tip: keep every component of Lemon Herb Falafel Plate fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 430 kcal

Protein: 15 g

Carbohydrates: 62 g

Fat: 14 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.