
Falafel Plate
Struggle Meals - "Street Food Faves at Home"
25
Prep Time (minutes)
105
Cook Time (minutes)
6
ServingsIngredients
Falafel
- 2 cups garbanzo beans, soaked overnight
- 1 medium yellow onion, grated
- 1 cup parsley, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 2 teaspoons baking powder
- 1/2 cup all-purpose flour
- 3 cups vegetable oil
Sauce
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped parsley
- Zest and juice of 1 lemon
- 1 cup plain nonfat Greek yogurt
- 1/2 teaspoon ground cumin
- 3 cloves garlic, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salad
- 3 cups romaine lettuce, chopped
- 1 large red onion, thinly sliced
- 3 Roma tomatoes, cubed
- 1/2 teaspoon kosher salt
- 1 tablespoon extra-virgin oil
- 4 pitas, cut into wedges, to serve
Steps
Falafel
- Place beans in a large bowl and mash until smooth.
- Add onion, parsley, salt, pepper, cumin, baking powder and flour. Stir until combined into a paste.
- Place bowl in refrigerator for 1 to 4 hours.
- Using a 1/8 measuring cup, scoop out garbanzo bean mixture. Form into balls and place on a sheet tray.
- Fill a cast-iron skillet halfway with oil.
- When hot cook the falafel, turning until golden brown.
- Remove to a towel-lined plate.
Sauce
- In a medium bowl, combine all sauce ingredients (can be made a day ahead and stored in airtight container).
Salad
- In a large bowl, add lettuce, onion, tomatoes, salt and olive oil. Toss to combine.
- To plate: Place salad on a plate. Top with falafel balls. Drizzle with yogurt sauce. Serve with pita wedges on the side.