Past Recipes
Herb Falafel

Herb Falafel with Cucumber-Tomato Salad and Tahini Sauce

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Though there’s no replicating the falafel Chef Shanna eats when visiting family in Israel, her version comes pretty close. She combines chickpeas, herbs, aromatics, and tahini, then shapes into flat patties and shallow fries to make browning and flipping easier. The classic Israeli chopped salad gets a seasonal hit with steamed beets, and a lemony tahini drizzle brings everything together.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 640
  • Protein 22g
  • Total Carb 66g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chickpeas
    • 1 can
    • chickpeas
  • cilantro
    • 1/8 ounce
    • cilantro
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • garlic
    • 2 cloves
    • garlic
  • ground cumin
    • 1 teaspoon
    • ground cumin
  • chickpea flour
    • 3 tablespoons
    • chickpea flour
  • tahini
    • 1/4 cup
    • tahini
  • Kirby cucumber
    • 1
    • Kirby cucumber
  • tomato
    • 1
    • tomato
  • package steamed beets
    • 1
    • package steamed beets

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • blender or food processor (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Drain chickpeas over a bowl, reserving 1 tablespoon chickpea liquid to help bind falafel (discard remainder). Rinse all produce. Roughly chop cilantro and parsley leaves and stems. If you have a zester and want to infuse your tahini sauce with even more flavor, zest up to whole lemon, then halve. Peel onion, halve, and finely chop enough to yield ½ cup (save remainder for another recipe). Roughly chop garlic.

  2. Make falafel mixture

    Make falafel mixture

    In a blender or food processor, combine chickpeas, garlic, reserved chickpea liquid, and ¼ cup chopped onion (save remainder for salad); pulse until finely chopped. Add cumin, half of herbs, and juice of ½ lemon; pulse until mostly smooth. Transfer to a large bowl; stir in chickpea flour and half of tahini (to prevent overmixing). Season with 1 teaspoon salt and pepper as desired.

  3. Cook falafel

    Cook falafel

    Using your hands, form falafel mixture into 12 equal patties, about ½ inch thick; wipe bowl clean for Step 5. Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add falafel to pan and cook until browned and crisp, working in batches and adding oil as needed, 2-3 minutes. Using a spatula, flip falafel, flatten slightly, and cook 2-3 minutes more. Transfer to a paper towel–lined plate to drain.

  4. Make tahini sauce

    Make tahini sauce

    While falafel cook, in a small bowl, whisk together lemon zest (if using), 1 squeeze lemon juice, and remaining tahini. Whisking continuously, slowly add up to 3 tablespoons water until smooth and pourable. Taste and season with salt and pepper as desired. Set tahini sauce aside until ready to serve.

  5. Make cucumber-tomato salad

    Make cucumber-tomato salad

    Quarter cucumber lengthwise; thinly slice crosswise. Roughly chop tomato. Pat beets dry with paper towel; roughly chop. To bowl from falafel mixture, add cucumber, tomato, beets, remaining herbs, remaining chopped onion (raw onion has a strong flavor, so feel free to use less), 1 squeeze lemon juice, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Toss to combine.

  6. Plate falafel and salad

    Plate falafel and salad

    Divide cucumber-tomato salad between serving plates. Top with herb falafel. Drizzle over tahini sauce and dig in!

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