Herbed Falafel Platter with Slaw
A full falafel platter brings together crisp fried patties, golden potato fries, bright carrot slaw, and warm pita for a hands-on vegetarian dinner everyone assembles themselves.
This is the kind of platter that turns dinner into an assembly line everyone can join. Roasting the fries while the falafel mixture chills means both finish around the same time with no last-minute juggling. Set out yogurt and warm pita so each person builds their own wrap or bowl.
Ingredients
Method
Tap a number to mark a step doneSoak the dried chickpeas in plenty of water overnight, then drain thoroughly before using.
Pulse the chickpeas in a food processor with the parsley, garlic, and cumin until finely chopped and starting to hold together.
Mix in the baking soda, flour, and half the salt, then chill the mixture for 20 minutes while you prepare the potatoes.
Cut the russet potatoes into thin fries, toss with olive oil and the remaining salt, and roast at 425F for 25 minutes, flipping halfway, until crisp.
Shape the chilled falafel mixture into small patties and fry in 2 inches of hot oil at 350F for 3 minutes per side until golden.
Toss the shredded carrots with lemon juice, a drizzle of olive oil, and a pinch of salt for a quick bright slaw.
Warm the pita bread directly over a burner flame or in a dry skillet until soft and lightly spotted.
Arrange the falafel, fries, carrot slaw, and warm pita on a platter with a bowl of yogurt for dipping.
Kitchen note
Fry a test falafel first to check the oil temperature and seasoning, then adjust the salt in the remaining batch before frying the rest.
