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Vegan Falafel Dinner makes for an Easy and Satisfying Meal

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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:

Falafels with Pickled Red Onion & Jalapeños and Tahini
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an image of a Falafel Bowl Dinner, 3 white bowls with falafal, veggies, greens and a bun filled with falafal balls

Falafel Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author:
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Category: Everyday Cooking
  • Diet: Vegan


Falafel balls in a wrap served with Pickled Red Onion & Jalapeños, Tahini, and Eggplant slices. Loved by the entire family.


Units Scale


  • 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
  • 23 Tablespoons Chickpea Flour / Plain Flour

Pickled Red Onion & Jalapeños


  • 1 Cucumber
  • 1 cup Plain Greek Yogurt
  • Salt to taste
  • Lemon Juice
  • Mint (optional)
  • 3 Tbsp. Olive Oil
  • 1 Red Onion (finely chopped)




  1. Blend till resembles fine breadcrumbs.
  2. Place the mixture in a large bowl and sprinkle in the flour.
  3. You will have a mixture that is coarse but holds its shape.
  4. Scoop out the mixture and shape it into balls.
  5. Fry on medium heat till golden brown.
  6. Serve with a squeeze of lime/ lemon juice over the falafels and enjoy!!
  7. Thinly slice eggplants, sprinkle with salt, and allow to sit in the fridge for half an hour.
  8. Rinse and pat dry. Fry till crispy.

Pickled Red Onion & Jalapeños

  1. Thinly slice onion and pepper. Gently warm the vinegar, salt, and sugar in a saucepan. Pour over the onion and pepper.
  2. Allow sitting for 30-40 minutes then serve.
  3. Stores in a jar for up to 2 weeks in the fridge.


  1. Wraps are store-bought


  1. Grate the cucumber into a dish towel.
  2. Squeeze as much of the water out as you can.
  3. Place the drained cucumber into a bowl, and add the yogurt, lemon juice, salt, onion, and olive oil.
  4. Mix well.
  5. Chill, before serving top with mint


  1. Toast the seeds in a dry pan on medium heat.
  2. Stir continuously to prevent burning.
  3. The seeds should turn a light brown color.
  4. Takes about 5 minutes.
  5. Let this cool completely.
  6. Place cooled seeds in a blender and blend by drizzling in the oil a little at a time till you get the desired consistency.
  7. For a thinner mixture, add more oil.


  • 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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an image of Falafel balls with Pickled Red Onion & Jalapeños and Tahini
Falafels with Pickled Red Onion & Jalapeños and Tahini

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