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This Falafel Dinner is served with creamy tahini sauce, falafels, and refreshing tzatziki! It’s super tasty, and filling and the kids love them too!
Falafel is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine made from ground chickpeas, broad beans, or both. Falafel is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way.
June 12 is National Falafel Day to celebrate, so get ready to celebrate
More Falafel Recipes on the blog:
Falafel Dinner
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Everyday Cooking
- Diet: Vegan
Description
Falafel balls in a wrap served with Pickled Red Onion & Jalapeños, Tahini, and Eggplant slices. Loved by the entire family.
Ingredients
Falafel
- 2 cups Chickpeas (Soaked)
- 1 Red Onion (chopped)
- 2 Cloves Garlic
- 1 tsp. Cumin
- 1 tsp. Paprika/ Chili Powder
- 1/2 cup Dhania
- Salt to taste
- 2–3 Tablespoons Chickpea Flour / Plain Flour
Pickled Red Onion & Jalapeños
- 2 Large Red Onions
- 1 Jalapeño
- 2 Tbsp. Sugar
- 1 tsp. Salt
- 3/4 cup Apple Cider Vinegar
Tzatziki
- 1 Cucumber
- 1 cup Plain Greek Yogurt
- Salt to taste
- Lemon Juice
- Mint (optional)
- 3 Tbsp. Olive Oil
- 1 Red Onion (finely chopped)
Tahini
- 1 cup Sesame Seeds
- Olive Oil
Instructions
Falafel
- Blend till resembles fine breadcrumbs.
- Place the mixture in a large bowl and sprinkle in the flour.
- You will have a mixture that is coarse but holds its shape.
- Scoop out the mixture and shape it into balls.
- Fry on medium heat till golden brown.
- Serve with a squeeze of lime/ lemon juice over the falafels and enjoy!!
- Thinly slice eggplants, sprinkle with salt, and allow to sit in the fridge for half an hour.
- Rinse and pat dry. Fry till crispy.
Pickled Red Onion & Jalapeños
- Thinly slice onion and pepper. Gently warm the vinegar, salt, and sugar in a saucepan. Pour over the onion and pepper.
- Allow sitting for 30-40 minutes then serve.
- Stores in a jar for up to 2 weeks in the fridge.
Wraps
- Wraps are store-bought
Tzatziki
- Grate the cucumber into a dish towel.
- Squeeze as much of the water out as you can.
- Place the drained cucumber into a bowl, and add the yogurt, lemon juice, salt, onion, and olive oil.
- Mix well.
- Chill, before serving top with mint
Tahini
- Toast the seeds in a dry pan on medium heat.
- Stir continuously to prevent burning.
- The seeds should turn a light brown color.
- Takes about 5 minutes.
- Let this cool completely.
- Place cooled seeds in a blender and blend by drizzling in the oil a little at a time till you get the desired consistency.
- For a thinner mixture, add more oil.
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 699
- Sugar: 19
- Sodium: 933
- Fat: 32
- Saturated Fat: 4
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 81
- Fiber: 14
- Protein: 25
- Cholesterol: 3
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My husband is Lebanese and we love falafel! Thanks for sharing.
Hi Beth, Thanks for popping in. I would love to hear what your husband thinks of this once you made it. Enjoy
I am not vegan but love falafel and the recipe looks very promising!
Thank you so much for visiting and I truly hope you will try this out and above all enjoy it.
This seems an interesting recipe and tried falafel a couple of times but never made them at home.
Thanks for visiting Frank. Hope this recipe will inspire you to try it yourself at home. Enjoy