Vegetarian / Vegan Plate Recipe

soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 cups cold water. Soak 8–12 hours or overnight until doubled and plump. Drain thoroughly before using.

prepare mixture

In a food processor combine the drained soaked chickpeas, 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 2 garlic cloves, 1 tsp salt, 1 tsp ground cumin, 1/2 tsp ground coriander and 1/4 tsp black pepper. Pulse until the mixture is coarse and holds together when pinched — do not overprocess into a paste. Scrape down the bowl as needed.

bind and rest

Transfer mixture to a bowl; stir in 2 tablespoons flour and 1/2 tsp baking powder. If mixture feels too wet to shape, add an additional tablespoon flour. Cover and chill 30 minutes to firm up.

shape falafels

Divide mixture into six equal portions (about 2–2.5 tablespoons each) and form into compact round patties or balls using lightly wet hands to prevent sticking.

fry falafels

Pour about 1/2 cup neutral oil into a heavy skillet to reach roughly 1/4 inch depth and heat over medium-high until shimmering (about 350°F or a drop of batter sizzles). Fry falafels in batches, 2–3 minutes per side, until deep golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate. Drain briefly and keep warm in a low oven (200°F / 90°C) while finishing remaining falafels.

blend hummus

In a food processor combine 1 cup drained canned chickpeas, 2 tbsp tahini, 2 tbsp fresh lemon juice, 1 garlic clove, 1 tbsp olive oil, 1/4 tsp ground cumin and 1/2 tsp salt. Process until smooth, adding 1–2 tbsp reserved chickpea liquid or water to reach a creamy consistency. Taste and adjust salt, lemon, or tahini as desired.

finish

Spoon hummus into a small bowl, smooth the top with the back of a spoon and drizzle with a little olive oil. Optionally sprinkle paprika or chopped parsley.

char or roast eggplant

Preheat oven to 450°F (230°C) or prepare a gas stovetop flame. Prick 1 large eggplant a few times with a knife. Roast on a sheet pan for 35–45 minutes, turning occasionally, until skin is charred and flesh is very soft (or char over a gas flame until collapsed). Let cool slightly.

prepare flesh

Split the eggplant and scoop the soft flesh into a sieve or bowl. Drain a few minutes to remove excess liquid, then transfer to a food processor. Add 1 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp smoked paprika or sumac if using. Pulse until mostly smooth but still slightly textured. Taste and adjust salt, lemon or tahini. Transfer to a serving dish and drizzle a little olive oil on top.

hydrate bulgur

Place 1/4 cup fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let sit 10–12 minutes until tender and water absorbed. If using fine couscous, fluff after 5 minutes. Drain any excess liquid and cool slightly.

assemble tabouli

In a bowl combine hydrated bulgur, 3/4 cup finely chopped parsley, 1/4 cup chopped mint, 1 diced tomato, and 1 finely chopped green onion. Add 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix well and adjust seasoning. Chill 10–15 minutes to let flavors meld.

toss salad

In a bowl combine 1 cup shredded red cabbage and 1/4 cup grated carrot. Add 1 tbsp lemon juice, 1 tsp olive oil, 1 tsp apple cider vinegar, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Toss thoroughly so dressing coats vegetables. Let sit 5–10 minutes to soften slightly.

On a plate arrange 6 falafels, a generous scoop (about 1/3 cup) of hummus, a scoop (about 1/3 cup) of baba ghanoush, 1/3 cup tabouli and 1/3 cup red cabbage salad. Drizzle a little olive oil over the dips, sprinkle chopped parsley and add lemon wedges on the side. Serve warm falafels with the salads and dips.