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Restaurants›Annapurna’s World Vegetarian Café›Mediterranean Platter Recipe

Mediterranean Platter Recipe

Name: Annapurna’s World Vegetarian Cafés MEDITERRANEAN PLATTER Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups canned chickpeas (drained); 0.5 cups tahini; 0.25 cups fresh lemon juice; 2 units garlic cloves; 2 tbs extra-virgin olive oil; 2 tbs ice water; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp smoked paprika (for garnish); 1 units large eggplant; 0.25 cups tahini; 2 tbs fresh lemon juice; 1 units garlic clove; 1 tbs extra-virgin olive oil; 0.25 tsp smoked paprika; 0.5 tsp salt; 1 tbs chopped fresh parsley (for garnish); 2 cups dried chickpeas (soaked overnight); 0.5 units large onion, roughly chopped; 3 units garlic cloves; 0.75 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp baking powder; 3 tbs all-purpose gluten-free flour; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups vegetable oil (for shallow frying); 4 cups mixed crisp salad greens

Inspired by Annapurna’s World Vegetarian Café

Time1h 50m

Serves4

Trio of house – made hummus, baba ganoush, and falafel atop crisp greens with fresh tomato and cucumber slices, cilantro – lime dipping sauce, and gluten – free crackers.

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Ingredients

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Hummus

2 cups canned chickpeas (drained)

1/2 cups Tahini

1/4 cups fresh lemon juice

2 units Garlic cloves

2 tbs extra-virgin olive oil

2 tbs ice water

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp smoked paprika (for garnish)

Baba Ganoush

1 units large eggplant

1/4 cups Tahini

2 tbs fresh lemon juice

1 units Garlic clove

1 tbs extra-virgin olive oil

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1 tbs chopped fresh parsley (for garnish)

Falafel

2 cups dried chickpeas (soaked overnight)

1/2 units large onion, roughly chopped

3 units Garlic cloves

3/4 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Baking powder

3 tbs all-purpose gluten-free flour

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups vegetable oil (for shallow frying)

Greens & Veggies

4 cups mixed crisp salad greens

2 units ripe tomatoes, sliced

1 units English cucumber, thinly sliced

4 units lemon wedges

Cilantro-Lime Dipping Sauce

3/4 cups fresh cilantro (packed)

1/2 cups plain Greek yogurt (or dairy-free yogurt)

2 tbs Fresh lime juice

1 tbs olive oil

1 units Garlic clove

1/2 tsp honey or agave

1/2 tsp Celtic sea salt

1 tbs water (to thin)

To Serve

12 units gluten-free crackers or crispbreads

1 tbs extra olive oil (for drizzling)

1/4 cups fresh cilantro sprigs

Method

Hummus

Prepare hummus

Place drained chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin and salt in a food processor. Pulse until mixture becomes smooth, scraping down the bowl as needed (about 2–3 minutes). While processing, add ice water 1 tablespoon at a time to reach a creamy, silky consistency. Taste and adjust salt or lemon if needed. Transfer to a serving bowl and drizzle with 1/2 tbs olive oil and sprinkle smoked paprika.

Baba Ganoush

Roast eggplant

Preheat oven to 450°F (230°C). Prick the eggplant several times with a fork and place on a rimmed baking sheet. Roast until the skin is charred and the flesh is very soft, about 30–40 minutes, turning once. Remove and let cool slightly.

Make baba ganoush

Slice open the cooled eggplant and scoop the flesh into a sieve to drain for 5 minutes, then transfer to a food processor. Add tahini, lemon juice, garlic, olive oil, smoked paprika and salt. Pulse until mostly smooth but slightly textured, about 1 minute. Adjust seasoning. Spoon into a serving dish and garnish with chopped parsley and a light drizzle of olive oil.

Falafel

Soak and prep chickpeas

If not already soaked, cover dried chickpeas with cold water and soak at least 8–12 hours; drain thoroughly and pat dry. Do not use canned chickpeas for best texture.

Make falafel mix

In a food processor combine soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt and pepper. Pulse in short bursts until the mixture is coarsely ground and holds together when squeezed—do not over-process into a paste. Transfer to a bowl and stir in the gluten-free flour to bind; chill 20–30 minutes if mixture feels loose.

Form and fry

Heat vegetable oil in a skillet over medium heat to about 325–350°F (use a thermometer or test with a small pinch of mixture; it should sizzle steadily). Form 1 1/4–1 1/2 inch balls or patties from the mixture (about 1.5 tablespoons each). Fry in batches without crowding, 3–4 minutes per side until deep golden and crisp. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven while finishing remaining falafel.

Cilantro-Lime Dipping Sauce

Blend sauce

Combine cilantro, yogurt, lime juice, olive oil, garlic, honey or agave and salt in a blender or mini food processor. Blend until smooth, adding water a tablespoon at a time to reach a dipping consistency (about 20–30 seconds). Taste and adjust salt or lime. Chill until ready to serve.

Greens & Assembly

Prepare salad and vegetables

Wash and spin dry salad greens. Slice tomatoes and cucumber. Arrange greens in the center of a large platter or divide among individual plates. Fan tomato and cucumber slices around the greens.

Assemble platter

Spoon hummus, baba ganoush and a cluster of warm falafel onto the platter in three separate sections atop the greens. Place cilantro-lime sauce in a small bowl on the platter. Arrange gluten-free crackers on the side. Drizzle a little olive oil over the dips, sprinkle remaining parsley and cilantro sprigs for garnish, and tuck lemon wedges alongside.

Serve

Serve immediately while falafel are warm. Encourage diners to scoop dips onto crackers or greens and dip falafel in the cilantro-lime sauce. Leftover dips keep refrigerated in airtight containers for up to 3–4 days; falafel are best eaten the same day.