🧆 Falafel plate

Name: Falafel plate
Total time: 45 min
Yield: 2
Cuisine: Gulf · Arabian Peninsula
Ingredients: 150 g dried chickpeas, soaked overnight; 100 g dried split fava beans, soaked overnight; 1 bunch parsley; 4 garlic cloves; 1 tsp cumin, salt; Vegetable oil for frying; 4 tbsp tahini, juice of 1 lemon, water; Mixed pickles; 2 khubz flatbreads

Origin: Gulf · Arabian Peninsula

936kcal

per serving · 300 g

312kcal

per 100 g

36 gProtein12 g / 100 g

48 gFat16 g / 100 g

90 gCarbs30 g / 100 g

The falafel plate is a cheap, filling breakfast across the Gulf: hot fried patties of chickpeas and fava beans with parsley and garlic, served with a bowl of tahini sauce, sharp pickles and warm khubz flatbread. Diners tear the bread, scoop up the falafel and dip it in tahini, alternating with crunchy pickles.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: arabic flatbread

Not keto30 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Sesame

What it is made of

chickpeasfava beansparsleygarlictahiniarabic flatbreadpickles

Recipe

2 servings45 min

Ingredients

150 g dried chickpeas, soaked overnight
100 g dried split fava beans, soaked overnight
1 bunch parsley
4 garlic cloves
1 tsp cumin, salt
Vegetable oil for frying
4 tbsp tahini, juice of 1 lemon, water
Mixed pickles
2 khubz flatbreads

Method

Drain the chickpeas and fava beans well and pulse with parsley, garlic, cumin and salt to a coarse paste.
Rest the mixture 20 minutes, then shape into small patties.
Deep-fry at 175 °C for 3–4 minutes until browned; drain.
Whisk tahini with lemon juice, salt and enough water to make a pourable sauce.
Serve the falafel with the tahini, pickles and warm khubz.

How to make it lighter

Tahini is calorie-dense — 1 tbsp is about 90 kcal, so thin the sauce with lemon and water.
Have one flatbread instead of two and add extra pickles and fresh vegetables.
Count your patties: each fried falafel adds up quickly, so plate a fixed number.

History

Falafel arrived in the Gulf with cooks and workers from Egypt and the Levant, and small falafel and foul shops became a fixture of Gulf city neighbourhoods. Today a falafel plate is one of the most common budget breakfasts in the region.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →