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Mediterranean Falafel Platter

Prep Time:

45 minutes (plus 24 hours to soak the chickpeas)

Cook Time:

10 minutes




About the Recipe



1 cup dried chickpeas (must be dried and not canned)

1/2 cup fresh flat leaf parsley

1/2 cup fresh cilantro

1/4 cup of onion

5 cloves of garlic

1/4 cup chickpea flour (or all purpose)

1 tsp baking powder

1 tsp ground coriander

2 tsp cumin

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup safflower or vegetable oil


3 cups mixed greens

1/2 English cucumber

1/2 cup sliced Kalamata olives

1 cup grape tomatoes

1/2 onion

1/2 block of feta

1/2 cup fresh flat leaf parsley

1/4 cup fresh cilantro

1 cup of hummus (store bought or see recipe below)

1 cup tzatziki (store bought or see recipe below)


2 cans chickpeas

2 cloves of garlic

1/4 cup of onion

1 cup fresh flat leaf parsley

1/2 cup fresh cilantro

1 1/2 tsp cumin

1/2 tsp ground coriander

1 tsp salt

1/2 tsp pepper

1/2 cup olive oil

juice of half a lemon


1/2 English cucumber

juice of 1/2 a lemon

2 cloves of finely chopped garlic

2 cups plain Greek yogurt

2 TBSP finely chopped dill

1 tsp salt

1/2 tsp white pepper (black pepper is fine)



  1. soak the chickpeas overnight (at least 16 hours, but 24 hours is best)

  2. drain and rinse the chickpeas then add to food processor

  3. roughly chop parsley, cilantro, onion, and garlic then add to food processor

  4. add coriander, cumin, salt, and pepper to food processor

  5. blend until all ingredients are chopped finely (but not pureed, it should be a crumbly)

  6. prepare a baking sheet lined with parchment paper

  7. add flour & baking powder to mixture and stir in to combine

  8. scoop out about 1 1/2 tbsp of the mixture, form into a ball, place on baking sheet until all mixture is used

  9. put baking sheet in refrigerator for about 20 minutes or until you prepare the rest of the platter

  10. fill frying pan with about 2 inches of oil over medium-high heat

  11. slowly add falafel to the hot oil

  12. fry on the first side for about one minute or until golden brown, flip and fry for an additional minute or two until golden brown and cooked through

  13. remove from oil and put on a plate lined with paper towels


  1. add the mixed greens to a platter

  2. slice the half cucumber in half lengthwise, use a spoon to scrape the seeds out, thinly slice into half moons and add to the platter

  3. add the Kalamata olives to your platter

  4. slice the grape tomatoes in half and add them to the platter

  5. thinly slice onion and add to platter

  6. crumble the feta on top

  7. roughly chop the parsley and cilantro, add it to the platter

  8. add the falafel to the platter

  9. add a large scoop of hummus and tzatziki to opposite ends of the platter

  10. serve in a beautiful bowl & enjoy!


  1. drain and rinse to cans of chickpeas, add to food processor

  2. roughly chop onion, garlic, parsley and cilantro, add to food processor

  3. add cumin, coriander, salt, pepper, olive oil, and lemon juice to the food processor

  4. mix until smooth adding a bit more olive oil needed


  1. open a tea towel or cheese cloth in a bowl

  2. using a grater shred the cucumber into the bowl over the towel

  3. squeeze out any excess liquid from the cucumber into the bowl through the towel

  4. discard the liquid and put the cucumber in the bowl

  5. add the remainder of the ingredients to the bowl

  6. stir until well combined

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