• prep: 45 min
• cook: 55 min
• total: 1 hr 40 min

servings:

This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage and tomato salad. Serve it with prepared hummus and pita for a more filling meal.

• 1 small red onion
• 1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided
• 1/4 cup plus 2 teaspoons distilled white vinegar, divided
• 2 1/2 teaspoons kosher salt, divided
• 2 (15-ounce) cans chickpeas, drained, rinsed
• 1 garlic clove, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 cup chopped parsley, divided
• 5 tablespoons chickpea flour
• 1 teaspoon baking powder
• 1/2 cup vegetable oil, divided, plus more for pan
• 4 pita breads
• 1/2 cup tahini
• 2 cups shredded green cabbage
• 1 cup cherry tomatoes, quartered
• Homemade or store-bought hummus (for serving)

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