Falafel Plate (With Hummus, Tahini Sauce & Labneh)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
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Total Time
40 mins
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Servings
4
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Cuisine
Middle Eastern
Falafel Plate (With Hummus, Tahini Sauce & Labneh)
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A falafel plate is a great way to turn falafel into an easy dinner. Use this mezze-style falafel platter recipe as a guide. And swap and change ingredients and portions to your heart's content.
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Ingredients
- 16 Falafel balls*
- 1 cup Tahini sauce
- 1 cup hummus
Sumac onions
- 1 red onion, thinly sliced in half-moons
- 1 tablespoon sumac
- 1 tablespoon freshly squeezed lemon juice
- a pinch of ground salt
Za'atar labneh balls
- 8 plain labneh balls*
- 2 tablespoon za'atar
To serve
- 1 cup cubed feta cheese
- 1 cup mixed small tomatoes, or cherry tomatoes
- ½ English cucumber, sliced into rounds
- ½ cup olives, green or black
- extra-virgin olive oil
- salt flakes and black pepper
- a few sprigs of mint and parsley, as garnish
- zhoug, or hot sauce
- 4 pita bread*, or small flatbreads
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Instructions
- If you're making them from scratch, make the falafel, tahini sauce and lemon hummus. You can do this a day ahead.
Sumac onions
- Finely slice onions and leave them to soak in cold water for at least 10 minutes (up to 30 minutes) while you prepare your vegetables.
- Thoroughly drain the onions, then mix them with sumac, lemon juice and a pinch of salt. Use your fingers to massage the sumac into the onions. Set aside for another 20 minutes.
Za'atar labneh balls
- Place the za'atar on a small plate and roll each labneh ball in the za'atar to coat.
Assemble the falafel plate
- Use a large serving plate, wooden board or individual serving plates.
- Put the falafel dipping sauce (tahini sauce or tzatziki) in a small bowl and place it in the centre of the serving plate.
- Swirl the hummus directly on the plate, or use another small bowl if you're using a wooden serving board.
- Arrange the falafel, sumac onions, labneh balls, feta cubes, tomatoes, cucumber and olives snuggly around the falafel sauce.
- Drizzle the veggies with olive oil and sprinkle with salt and pepper.
- Garnish the falafel plate with a few sprigs of fresh herbs.
- Serve with pita bread and zhoug (or hot sauce) on the side.
Notes
- I use 16 small falafel balls (less than an ounce / about 25 grams each) from this Middle Eastern falafel recipe when I make a falafel plate for four. If you plan to make your own traditional falafel, you should start a day ahead and place dried chickpeas in water to soak overnight. Or you can make quick and easy baked falafel using canned chickpeas. And, of course, you can also use store-bought falafel.
- Buy ready-made labneh balls. Or, roll fresh labneh into balls (about a heaped tablespoon each) with lightly oiled hands. Place the balls in the fridge to set for at least 2 hours before coating them with the za'atar. See how to make labneh balls.
- I always buy olives with the pip. Either use an olive pitter to remove the pips or warn diners that the olives still have pips.
- Skip the pita bread if you want to make it a gluten-free falafel salad platter.
- You can build individual plates if you don't have a large enough serving board.
- The prep time in the recipe card does not include making homemade falafel mixture, hummus, tahini sauce and labneh.
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Overall Rating
5.0
3 reviews
Excellent
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