Falafel Platter

Apr 23, 2026 | Recipes

Falafel Platter

Falafel Platter by @shaunmyrick
Serves 4-6
These oven-baked falafel are perfect for a fresh, easy spring meal—whether it’s a relaxed lunch or a casual patio dinner. Pair them with a crisp glass of Laurel Glen ‘Blanc Slate’ Sauvignon Blanc, and you’ve got something special without much effort. Arrange everything on a platter and let everyone build their own pita sandwich with their favorite toppings for a fun, customizable spread.

 

Ingredients:
Falafel

  • 15.5 oz can chickpeas, drained/rinsed and dried
  • 1 shallot, peeled and chopped
  • 3 garlic cloves, chopped
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • ½ cup chickpea flour 
  • 1 teaspoon baking powder
  • 1 teaspoon cumin ground
  • 1 teaspoon salt
  • 1 teaspoon coriander ground
  • ½ teaspoon ground black pepper
  • olive oil

Tzatziki

  • 1 cup plain Greek yogurt
  • ½ cucumber – peeled, seeded, and grated
  • 1 clove garlic, minced
  • 1 tablespoon mayonnaise 
  • 1 teaspoon dried dill or 1 tablespoon fresh, chopped
  • salt and pepper to taste
  • olive oil

For serving

  • Leaf lettuce
  • Cherry Tomatoes, halved
  • Sliced Cucumbers
  • Red Onion, sliced thin
  • Olives
  • Feta, sliced or cubed
  • Lemon wedges
  • Hummus 
  • Pita Bread

     

    Instructions:

  1. Preheat oven to 375 degrees F.
  2. Make the Tzatziki, add all ingredients to a bowl and combine, chill in fridge until ready to serve. 
  3. Place onion and garlic in a bowl of a food processor and pulse until roughly chopped.
  4. Add parsley, cilantro and spices. Pulse until combined.
  5. Add canned chickpeas and pulse 2-3 times. The chickpeas should be roughly chopped, not pureed.
  6. Add the flour and pulse 2-3 times more until just combined. 
  7. Transfer the mixture to a bowl, cover with plastic wrap, refrigerate for at least an hour.
  8. Add baking powder and fold it in, drizzle with olive oil if needed to bind everything together. 
  9. Using a 2-tablespoon cookie scoop make 12 balls, then roll into uniform balls using your fingers. With your hand or the bottom of a glass gently press the balls into discs. 
  10. On a baking sheet lined with parchment paper lay out the falafel.  Drizzle olive oil over the falafel.  Bake in preheated oven for 25 minutes, flip halfway thru. 
  11. Serve warm or room temperature with all your favorite additions to a pita pocket.