Vegetarian Plate Recipe

Prepare the Chickpeas

Drain and rinse the canned chickpeas under cold water.

Blend Ingredients

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, water, and cumin. Blend until smooth.

Adjust Consistency

If the hummus is too thick, add more water, one tablespoon at a time, until desired consistency.

Serve

Transfer the hummus to a bowl, drizzle with olive oil, and serve with pita or vegetables.

Roast the Eggplant

Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, until soft.

Cool and Scoop

Once roasted, let the eggplant cool, then scoop out the flesh into a food processor.

Blend Ingredients

Add tahini, lemon juice, garlic, olive oil, salt, and smoked paprika to the eggplant. Blend until smooth.

Serve

Transfer to a serving bowl and drizzle with olive oil before serving.

Prepare Bulgur

In a bowl, soak bulgur wheat in 1 cup of water for about 30 minutes until softened. Drain any excess water.

Chop Vegetables

Finely chop the tomatoes, cucumber, and parsley.

Combine Ingredients

In a mixing bowl, combine the soaked bulgur, chopped vegetables, lemon juice, olive oil, and salt. Mix well.

Serve

Let it sit for 20 minutes for flavors to meld, then serve chilled.

Prepare Chickpeas

Drain and rinse the canned chickpeas. In a food processor, combine chickpeas, onion, garlic, and parsley. Blend until coarse.

Mix Seasonings

Add cumin, coriander, flour, baking powder, and salt to the chickpea mixture. Blend until well combined.

Shape Falafels

Shape the mixture into small balls or patties.

Fry Falafels

In a deep frying pan, heat oil over medium heat. Fry the falafels in batches until golden brown, about 3-4 minutes per side.

Serve

Drain on paper towels and serve warm with hummus and baba ganoush.