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Restaurants›Albaraka Mediterranean Market and Grill›Air Fryer Veggie Platter Recipe

Air Fryer Veggie Platter Recipe

Name: Albaraka Mediterranean Market and Grills Air Fryer Veggie Platter Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cups carrot sticks (1/2-inch thick); 3 cups broccoli florets (bite-sized); 3 cups cauliflower florets (bite-sized); 2 cups bell peppers (mixed colors), cut into 1/2-inch strips; 2 cups zucchini, cut into 1/2-inch half-moons; 1 cup red onion, cut into 1/2-inch wedges; 3 tbs olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp lemon zest; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp red pepper flakes (optional, for heat); 0.5 cups tahini; 3 tbs water (to thin); 2 tbs fresh lemon juice; 1 tbs hot sauce (your favorite, e.g., sriracha); 1 tsp maple syrup or agave (optional, to balance); 1 clove garlic, minced; 0.25 tsp kosher salt; 2 tbs fresh parsley, chopped; 4 pieces lemon wedges; 1 tsp toasted sesame seeds (optional); 12 pieces falafel (store-bought or homemade), warmed

Inspired by Albaraka Mediterranean Market and Grill

Time40m

Serves4

Serve with falafel and dip them in a mix of tahini and hot sauce. It's crunchy, flavorful, and 100% plant-based.

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Ingredients

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Vegetables

3 cups carrot sticks (1/2-inch thick)

3 cups broccoli florets (bite-sized)

3 cups cauliflower florets (bite-sized)

2 cups bell peppers (mixed colors), cut into 1/2-inch strips

2 cups zucchini, cut into 1/2-inch half-moons

1 cup red onion, cut into 1/2-inch wedges

Seasoning & Oil

3 tbs olive oil

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Ground cumin

1 tsp Lemon zest

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp red pepper flakes (optional, for heat)

Dipping Sauce (Tahini-Hot Sauce)

1/2 cups Tahini

3 tbs water (to thin)

2 tbs fresh lemon juice

1 tbs hot sauce (your favorite, e.g., sriracha)

1 tsp maple syrup or agave (optional, to balance)

1 clove Garlic, minced

1/4 tsp kosher salt

Finish & Garnish

2 tbs Fresh parsley, chopped

4 pieces lemon wedges

1 tsp toasted sesame seeds (optional)

12 pieces falafel (store-bought or homemade), warmed

Method

Prep Vegetables

Wash and cut

Wash all vegetables thoroughly. Cut carrots into 1/2-inch thick sticks, separate broccoli and cauliflower into bite-sized florets, slice bell peppers into 1/2-inch strips, slice zucchini into 1/2-inch half-moons, and cut red onion into 1/2-inch wedges. Aim for uniform sizes so they cook evenly.

Pat vegetables dry with a clean kitchen towel or paper towels. Removing surface moisture helps them crisp in the air fryer.

Season Vegetables

Toss with oil and spices

In a large bowl, combine olive oil, smoked paprika, garlic powder, ground cumin, lemon zest, kosher salt, black pepper, and red pepper flakes if using. Add the prepared vegetables and toss thoroughly so every piece is lightly coated with the seasoned oil.

If your air fryer basket is small, divide the vegetables into 2 batches to avoid overcrowding (crowding steams instead of crisps).

Air Fry Vegetables

Preheat the air fryer

Preheat the air fryer to 400°F (200°C) for 3 minutes. Preheating helps achieve an immediate sizzle and better browning.

Cook first batch

Place the first batch of mixed vegetables in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10 minutes, shaking the basket or stirring halfway through (around 5 minutes) to promote even browning. Check for doneness: vegetables should be tender with browned edges.

Cook second batch

Repeat with the second batch if you divided the vegetables. If you cooked all at once, check for any undercooked pieces and return to the air fryer 2–3 minutes more as needed.

Prepare Tahini-Hot Sauce

Whisk sauce

In a small bowl, combine tahini, fresh lemon juice, minced garlic, hot sauce, and maple syrup if using. Whisk while adding water 1 tablespoon at a time until the sauce reaches a smooth, dippable consistency (about 2–3 tablespoons total depending on tahini thickness). Season with 1/4 tsp kosher salt and taste-adjust—add more hot sauce for heat or lemon for brightness.

If the tahini seizes or becomes too thick, whisk in another 1 tablespoon water and a splash of lemon juice to loosen it.

Finish & Plate

Arrange platter

Transfer the hot, crispy vegetables to a large platter. Place warmed falafel on one side. Spoon the tahini-hot sauce into a small serving bowl and set in the center or to the side for dipping.

Sprinkle chopped parsley and toasted sesame seeds over the vegetables for color and texture. Serve with lemon wedges for squeezing over the veggies and falafel.

Recommend serving immediately while vegetables are warm and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; re-crisp in the air fryer at 350°F (175°C) for 3–5 minutes.