Lemon Herb Falafel Plate

Equipment

• ✓ Food processor
• ✓ Mixing bowl
• ✓ Chef's knife
• ✓ Cutting board
• ✓ Measuring spoons
• ✓ Measuring jug
• ✓ Non-stick frying pan
• ✓ Spatula
• ✓ Serving plates

Ingredients

• For the Falafel
• 250 g dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 3 garlic cloves
• 1 cup fresh parsley
• ½ cup fresh coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• ½ tsp baking soda
• 1 tbsp lemon juice
• 1 tbsp chickpea flour
• 1 tsp salt
• ½ tsp black pepper
• 1–2 tbsp olive oil, for cooking
• For the Lemon Herb Dressing
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 small garlic clove, minced
• ½ tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• For the Plate
• 250 g hummus
• 1 cucumber, sliced
• 2 tomatoes, chopped
• ½ red onion, thinly sliced
• 1 cup mixed salad leaves
• ½ cup cooked bulgur or quinoa
• 2 tbsp toasted sesame seeds
• Fresh parsley and coriander, for garnish
• Lemon wedges, to serve

Easy Step-by-Step Method

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

Chef Notes & Tips

Use dried chickpeas rather than canned chickpeas for the best falafel texture.
Do not boil the chickpeas before processing.
Drain the soaked chickpeas thoroughly to prevent a wet mixture.
Keep the mixture slightly coarse rather than turning it into a smooth paste.
Refrigerating the mixture before shaping helps improve its structure.
For extra crispiness, air-fry or oven-bake the falafel instead of pan-frying.
Add chilli flakes to the dressing for a spicy variation.

Ingredient choices: The falafel mixture uses soaked dried chickpeas, not canned chickpeas, which produce a much softer mixture. Drain soaked chickpeas thoroughly and keep the soak refrigerated. Chop the herbs with the chickpeas finely enough to bind while retaining some texture.

Cooking control: Shape one small test patty first. Cook it using the chosen method and open it to assess binding, seasoning and whether the centre is fully cooked before shaping the whole batch. Uniform, relatively thin patties cook more evenly than large thick ones with a dark exterior.

If something goes wrong: A mixture that falls apart may be too wet, too coarse or insufficiently rested. Correct the texture gradually with the stated chickpea flour instead of adding large amounts of flour. Browning outside is not evidence that a thick raw centre has cooked.

Ingredient Substitutions

• ↔ Dried chickpeas → use soaked dried chickpeas for this method; canned chickpeas are not a direct substitute and need a separately developed recipe. Fresh coriander → additional fresh parsley. Chickpea flour → oat flour (check gluten-free certification if needed). Bulgur → cooked quinoa. Hummus → white bean hummus. Cucumber → courgette ribbons. Fresh parsley → fresh mint. Olive oil → avocado oil.

Food Safety & Doneness

Keep soaked chickpeas refrigerated if soaking for an extended period.
Keep raw and ready-to-eat ingredients separated during preparation.
Wash fresh vegetables and herbs thoroughly before use.
Cook falafel until golden brown on the outside and thoroughly hot in the centre.
Keep hummus and prepared vegetables refrigerated until service.
Refrigerate leftovers promptly in clean, covered containers.

Serving & Plating

Spread hummus across a wide plate using the back of a spoon. Arrange the warm falafel over and around the hummus. Place the grains, salad leaves, cucumber, tomatoes, and red onion in distinct sections to create colour and contrast.

Finish with a generous drizzle of lemon herb dressing, toasted sesame seeds, fresh herbs, and a lemon wedge. Serve the falafel warm for the best texture.

Arrange warm falafel beside hummus and the cool vegetables, with dressing separate. Choose quinoa instead of bulgur only if a gluten-free variation is intended and all other ingredients are suitable.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3–4 days.
Store hummus, salad, grains, and dressing separately for best quality.
Reheat falafel in an oven or air fryer to restore crispness.
Cooked falafel can be frozen for up to 2 months.
Thaw frozen falafel in the refrigerator before reheating.

Nutrition & Dietary Information

Carbohydrates: 61 g

Fat: 23 g

Allergens: Sesame: Hummus and sesame seeds Gluten: Bulgur Legumes: Chickpeas Check commercially prepared hummus and other packaged ingredients for additional allergen declarations.

Approximate values per serving, based on 4 servings.

Calories: 520 kcal
Protein: 19 g
Carbohydrates: 61 g
Dietary Fiber: 15 g
Fat: 23 g
Saturated Fat: 3 g
Sugar: 8 g
Sodium: 620 mg