Delicious Homemade Falafel Plate with Creamy Baba Ganoush Recipe

By Andrea McGurran

Published: May 3, 2026

Falafel and baba ganoush are two classic Middle Eastern dishes that bring bold flavors and satisfying textures to any meal. When combined on a plate, they create a vibrant, wholesome dish perfect for lunch or dinner. This recipe offers a fresh, homemade take on a falafel plate served alongside creamy baba ganoush, with tips to make each component flavorful and authentic. Whether you are a seasoned cook or trying falafel for the first time, this guide will help you prepare a delicious, balanced meal that impresses.

Serves: 4

Ingredients:

The Falafel

The foundation of great falafel lies in fresh, quality ingredients and the right preparation. Here’s what you need:

• 1 cup dried chickpeas (soaked overnight)

• 1 small onion, roughly chopped

• 3 cloves garlic

• 1/2 cup fresh parsley leaves

• 1/2 cup fresh cilantro leaves

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon cayenne pepper (optional for heat)

• 1 teaspoon salt

• 1/2 teaspoon baking powder

• 2-3 tablespoons all-purpose flour or chickpea flour

• Vegetable oil for frying

  
  

Tip: Do not use canned chickpeas for falafel; dried chickpeas soaked overnight give the best texture.

Serves: 4

Instructions:

1. Drain the soaked chickpeas and pat dry.

   
   

2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt.

   
   

3. Pulse until the mixture is coarse but holds together when pressed.

   
   

4. Add baking powder and flour, then pulse a few more times. The mixture should be firm enough to shape into balls or patties.

   
   

5. Refrigerate the mixture for at least 30 minutes to help it firm up.

   
   

6. Heat oil in a deep pan to 350°F (175°C).

   
   

7. Fry falafel balls in batches until golden brown and crispy, about 3-4 minutes per side.

   
   

8. Drain on paper towels and keep warm.

   
   

Creamy Baba Ganoush

Baba ganoush is a smoky, creamy eggplant dip that pairs perfectly with falafel.

Serves: 4

Ingredients:

• 2 medium eggplants

• 2 tablespoons tahini

• 2 cloves garlic, minced

• Juice of 1 lemon

• 2 tablespoons olive oil, plus extra for drizzling

• Salt to taste

• 1/4 teaspoon smoked paprika (optional)

• Fresh parsley for garnish

  
  

Instructions:

1. Preheat your oven to 400°F (200°C).

   
   

2. Prick eggplants with a fork and place them on a baking sheet.

   
   

3. Roast for 40-45 minutes until the skin is charred and the flesh is soft.

   
   

4. Let eggplants cool, then peel off the skin and scoop out the flesh.

   
   

5. In a bowl, mash the eggplant flesh with tahini, garlic, lemon juice, olive oil, and salt until smooth and creamy.

   
   

6. Adjust seasoning to taste and sprinkle smoked paprika and parsley on top before serving.

   
   

Assembling the Falafel Plate:

A well-rounded falafel plate includes more than just falafel and baba ganoush. Here are some ideas to complete your dish:

• Fresh vegetables: Sliced cucumbers, tomatoes, and red onions add crunch and freshness.

• Pickled vegetables: Pickled turnips or cucumbers provide a tangy contrast.

• Pita bread: Warm pita or flatbread is perfect for scooping falafel and baba ganoush.

• Tahini sauce: A drizzle of tahini sauce or plain yogurt adds creaminess.

• Fresh herbs: Sprinkle chopped parsley or mint for extra flavor.

  
  

Arrange falafel balls on a plate alongside a generous scoop of baba ganoush. Add fresh and pickled vegetables, pita bread, and a drizzle of tahini sauce. This combination offers a variety of textures and flavors that balance each other beautifully.

Andrea's Tips for Best Results:

• Soak chickpeas properly: Soaking chickpeas overnight is essential for the right falafel texture.

• Don’t over-process: Keep some texture in the falafel mixture to avoid a paste-like consistency.

• Oil temperature: Maintain the oil temperature between 350°F and 375°F for crispy falafel without absorbing too much oil.

• Roast eggplants well: The smoky flavor of baba ganoush depends on well-roasted eggplants.

• Make ahead: Falafel mixture can be prepared a day in advance and refrigerated.

  
  

Why Make This Falafel Plate at Home?

Making falafel and baba ganoush at home lets you control the ingredients and freshness. Store-bought versions often contain preservatives or lack the vibrant flavors of homemade dishes. This recipe is vegetarian, packed with protein and fiber, and free from artificial additives. It’s a wholesome meal that satisfies both taste buds and nutrition needs.

Enjoy this falafel plate as a main course or serve it as part of a larger Middle Eastern spread. It’s perfect for family dinners, casual gatherings, or meal prep for the week.