Vegetarian Platter Recipe

Name: Abu Rass Restaurants Vegetarian Platter Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Dried chickpeas; 2 to taste Garlic cloves; 0.5 cup Tahini; 0.25 cup Lemon juice; 0.25 cup Olive oil; 1 medium Eggplant; 1 bunch Parsley; 1 large Tomato; 0.5 cup Bulgar wheat; 1 tsp Cumin powder; to taste Salt; to taste Pepper

Inspired by Abu Rass Restaurant

Time1h

Serves4

Falafel, hummus, babaghanouj, tabouleh

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Brut Nature Méthode Traditionnelle Francois Chidaine, 2008, ‘Montlouis-sur-Loire’, France

crisp · bright acidity · elegant

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Ingredients

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Vegetarian Platter Ingredients

1 cup Dried chickpeas

2 to taste Garlic cloves

1/2 cup Tahini

1/4 cup ReaLemon lemon juice

1/4 cup olive oil

1 medium Eggplant

1 bunch Parsley

1 large Tomato

1/2 cup Bulgar wheat

1 tsp Cumin powder

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Directions

Prepare the Falafel

Soak the dried chickpeas in water overnight. Drain and blend with garlic, cumin, salt, and pepper until a coarse mixture forms. Shape into balls and fry until golden brown.

Make the Hummus

Blend soaked chickpeas (or canned for convenience), tahini, lemon juice, garlic, and olive oil until smooth. Adjust seasoning with salt and lemon juice.

Prepare the Babaghanouj

Roast the eggplant until charred, scoop out the flesh, and blend with tahini, lemon juice, garlic, salt, and olive oil until smooth.

Make the Tabouleh

Cook bulgar wheat according to package instructions. Mix with chopped parsley, diced tomato, lemon juice, olive oil, salt, and pepper.

Assemble the Platter

Arrange falafel, hummus, babaghanouj, and tabouleh on a serving platter. Serve with pita bread and additional olive oil if desired.