Mezze Recipe

Soak and prepare chickpeas

If not already soaked, cover 2 cups dried chickpeas with plenty of cold water and soak 12–24 hours. Drain and dry well before using. Do not use canned chickpeas for traditional texture.

In a food processor, combine soaked chickpeas, chopped onion, garlic, parsley, cilantro, ground cumin, ground coriander, salt, and pepper. Pulse until a coarse, grainy paste forms — mixture should hold together when pinched but not be a smooth purée.

Transfer mixture to a bowl. Stir in baking powder and 3 tablespoons flour to bind. If mixture is too wet, add up to 1 more tablespoon flour. Refrigerate 30 minutes to help firm up.

Form falafel into 1–1.5 inch patties or balls using wet hands or a small ice cream scoop. Place on a tray while heating oil.

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry falafel in batches, careful not to crowd, until deep golden and crisp, about 3–4 minutes per side. Remove with a slotted spoon to a paper towel-lined plate to drain.

Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

In a food processor, combine 1.5 cups cooked chickpeas, 1/2 cup tahini, 3 tablespoons lemon juice, 1 garlic clove, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon cumin (if using). Process until smooth, scraping down the sides as needed.

If hummus is too thick, add 1–2 tablespoons cold water or reserved chickpea liquid and process again to reach a creamy, spreadable consistency.

Taste and adjust lemon, salt, or garlic. Transfer to a serving bowl, make a shallow well in the center, drizzle with a little olive oil and sprinkle smoked paprika if desired.

Preheat oven to 425°F (220°C). Prick eggplants all over with a fork and place on a foil-lined baking sheet. Roast until collapsed and skin is charred and flesh very soft, about 35–45 minutes depending on size. Alternatively, char over a gas flame until skin blackens and flesh softens, then finish in oven 10–15 minutes.

Let eggplants cool slightly, then split and scoop flesh into a colander. Allow to drain 10–15 minutes to remove excess liquid, then transfer flesh to a bowl and discard tough skin.

In a food processor combine scooped eggplant flesh, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 garlic clove, 2 tablespoons olive oil, 3/4 teaspoon salt and smoked paprika if using. Process until smooth to your liking.

Transfer to a serving dish, drizzle with a little olive oil and garnish with chopped parsley.

Padron peppers

Heat a large skillet or cast-iron pan over high heat until smoking slightly. Add the Padron peppers whole (no oil if pan is well-seasoned) or drizzle 1 tablespoon olive oil and toss to coat. Sauté, stirring occasionally, until blistered and charred in spots, 4–6 minutes. Transfer to a plate and immediately sprinkle with 1 teaspoon sea salt.

Salad

In a bowl combine 4 cups mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and 2 tablespoons chopped parsley. Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt & pepper; toss with salad just before serving.

If using store-bought focaccia, warm in a 375°F (190°C) oven for 6–8 minutes. Brush with 2 tablespoons olive oil and sprinkle with za'atar or sea salt if desired. Slice into pieces for serving.

Arrange falafel, homous, baba ghanoush, blistered Padron peppers and salad on a large platter or individual plates. Serve with focaccia alongside for scooping and assembling bites.