Crunchy Falafel with Beetroot Ganoush, Creamy Tahini & Pita Bread
By Chef Avtar Singh Rana | Culinary Director
A Middle Eastern-inspired gourmet appetizer featuring crunchy herb falafel, vibrant beetroot ganoush, silky tahini sauce, and warm pita bread. Perfect for a restaurant starter or a signature vegetarian platter.
1. Crunchy falafel
Ingredients
Yield: 4 portions · 12–16 falafel
2 cups dried chickpeas, soaked overnight
½ cup fresh parsley and cilantro
1 small onion, chopped
4 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
1 tsp salt, or to taste
2 tbsp chickpea flour, as needed
½ tsp baking powder
Oil for frying
Method of making
Drain the soaked chickpeas thoroughly. Do not use cooked or canned chickpeas for traditional crispy falafel.
Pulse chickpeas, onion, garlic, herbs, cumin, coriander, chili, and salt in a food processor until the mixture resembles coarse crumbs.
Mix in baking powder and enough chickpea flour to bind. Refrigerate for 30–45 minutes.
Shape into small balls or patties.
Deep-fry at 350°F (175°C) for approximately 3–5 minutes, until deeply golden and crisp. Cook in batches without overcrowding.
2. Beetroot ganoush
Ingredients
2 medium roasted beetroots, peeled
1 cup cooked chickpeas
2 tbsp tahini
1½ tbsp lemon juice
1 small garlic clove
2 tbsp olive oil
Salt and cumin to taste
Method: Blend everything until smooth and creamy. Add a little cold water if necessary. Adjust lemon juice and seasoning for a balanced, earthy, tangy flavor.
Chef’s note: This is a beetroot hummus-style ganoush. For a smoky eggplant-based version, replace the chickpeas with roasted aubergine and adjust the tahini and lemon to taste.
3. Creamy tahini sauce
Ingredients
½ cup tahini
3 tbsp lemon juice
1 small garlic clove, finely grated
¼ tsp salt
⅓–½ cup ice-cold water
Method: Whisk tahini, lemon juice, garlic, and salt. Gradually add cold water while whisking until smooth, pale, and pourable. Adjust the consistency for plating or dipping.
4. Accompaniments
Warm pita bread, cut into triangles
Cucumber ribbons
Cherry tomatoes, halved
Pomegranate arils
Fresh parsley or cilantro
Toasted sesame seeds
Optional chili oil or herb oil
5. Fine-dining plating
Swipe beetroot ganoush across the plate in a bold, curved stroke.
Pipe or spoon a crescent of creamy tahini alongside it.
Arrange four crispy falafel balls diagonally for height and visual balance.
Add cucumber ribbons, cherry tomatoes, pomegranate seeds, and micro herbs.
Place warm pita triangles neatly at the edge.
Finish with sesame seeds, a few drops of herb oil, and edible flowers.
Chef’s flavor balance
Crunchy Golden falafel crust
Fresh Herbs, cucumber and lemon
Creamy
Beetroot ganoush and tahini
Gourmet
Pomegranate and microgreens
Signature menu description: Golden Crunchy Falafel — herb-infused chickpea fritters served with vibrant beetroot ganoush, silky lemon tahini, warm pita bread, and a refreshing garden garnish.
