Falafel Platter

Why make falafel if you can easily buy it? First of all, these taste amazing, and are healthier. Second, it costs a fraction of what it costs in the stores, and finally, it’s a really fun activity for a family dinner. What’s more — these mini falafel patties freeze well, but you probably won’t have any left! Thanks, HD.

YIELDS APPROXIMATELY 55 MINI FALAFEL PATTIES

FALAFEL PATTIES

• 1.1 lb (500 g) raw chickpeas
• 2 slices bread, cubed (I used whole wheat)
• 2 medium onions, chopped
• 3 cloves garlic, minced
• handful of fresh parsley leaves (or totaste)
• 1 egg
• 1/2 tsp baking soda
• 1 Tbsp salt
• 1 Tbsp cumin (optional)
• black pepper, to taste
• ¹⁄₂ tsp cayenne pepper
• oil, for frying

EGGPLANT SALAD

• 1 eggplant
• oil for brushing
• ¹⁄₂ red pepper, diced
• ¹⁄₂ orange pepper, diced
• 2 cloves garlic, chopped
• generous handful fresh parsley, finely chopped
• 2. Tbsp vinegar
• 3. Tbsp water
• 1 tsp sugar
• generous ¹⁄₄ tsp salt
• black pepper, to taste

To make the falafel patties: Place chickpeas in a large bowl, cover with water, and soak for 12 hours. Drain well and rinse. Place chickpeas in a food processor with the knife attachment and process until small crumbs form. Add the rest of the ingredients and blend together well. Depending on the size of your processor, you may have to remove some of the chickpea mixture before adding the rest of the ingredients. If so, be sure to mix everything together well to form a cohesive mixture. Heat a generous amount of oil in a large frying pan. Form mini patties from the chickpea mixture and drop into oil. When brown, turn over and press down gently with spatula (this ensures even cooking). Fry until brown. Remove from pan and drain on paper towels. Continue until the mixture is done.

To make the eggplant salad: Preheat oven to 350°F (175°C). Line a pan with parchment paper and spray with cooking spray.

Cut eggplant into thin (but not too thin) slices. Lay eggplant slices on the pan and brush with oil. Bake for 25– 30 minutes until the eggplant is golden brown and soft. Flip the slices midway through the cooking time and spray again.

Allow eggplant to cool. Layer in a container, alternating with peppers and garlic, twice. Sprinkle parsley on top. Mix together vinegar, water, sugar, salt, and pepper for the dressing and pour over all. Refrigerate for 12 hours or overnight. Toss before serving. Taste and adjust seasoning if necessary.

To serve: Place diced cucumbers, diced tomatoes, French fries, sour pickles cut on the diagonal, and falafel patties in rows. Place techinah in a small bowl in the center, and the eggplant on the side.

Tip:

Serve the eggplant salad in this set as a delicious Shabbos dip alongside techinah and chummus.

Tip:

The falafel mixture can be prepared the night before and fried the next day.

(Originally featured in Family Table, Issue 701)