Vegan Platter Recipe

Blend hummus

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin, salt and olive oil. Pulse until smooth. With the processor running, add reserved chickpea liquid or water, 1 tablespoon at a time, until creamy and spreadable (about 1–2 tablespoons). Taste and adjust salt or lemon.

Transfer to a serving bowl, create a shallow well in the center, drizzle with olive oil, sprinkle paprika and chopped parsley.

Make muhammara

In a food processor add roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, smoked paprika, cumin, red pepper flakes (if using) and salt. Pulse to a coarse paste, then stream in olive oil while processing to emulsify. Adjust seasoning and texture — add a tablespoon of water if too thick. Transfer to a small bowl.

Prepare bulgur and tofu mix

Soak fine bulgur in hot water for 10 minutes, then squeeze out excess liquid in a fine sieve or cheesecloth. Crumble and press tofu to remove moisture. In a bowl combine drained bulgur, crumbled tofu, grated onion, chopped parsley, allspice, cinnamon, and salt. Mix until a cohesive dough forms; if too loose, pulse briefly in a food processor or add 1 tablespoon of flour.

Shape and bake

Preheat oven to 400°F (200°C). Lightly oil a baking sheet. Shape mixture into small football-shaped kibbeh (or flatten into patties). Place on sheet, brush with olive oil, sprinkle pine nuts on top if using. Bake 18–22 minutes, turning once, until browned and firm. Let rest 5 minutes before serving.

Process falafel mix

Drain soaked chickpeas well. In a food processor combine chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder and salt. Pulse until coarse but holding together; avoid over-processing into paste. Scrape down sides and pulse again. If mixture is too wet, add flour 1 tablespoon at a time until it holds when pressed.

Form and fry

Form mixture into small balls or flattened discs (about 1.5 inches). Heat vegetable oil in a skillet over medium-high heat to 350°F (175°C) or until a small piece of mixture sizzles. Fry falafel in batches 2–3 minutes per side or until deep golden and crisp. Drain on paper towels. Alternatively bake at 400°F (200°C) for 20–25 minutes, turning once and brushing with oil.

Prepare filling

In a skillet heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add rinsed rice and stir for 1–2 minutes. Add pine nuts, 1/2 cup water, salt and cook gently until water is almost absorbed (about 8 minutes). Remove from heat and stir in dill, mint and 1 tablespoon lemon juice. Let cool slightly.

Roll dolmas

Lay a grape leaf (shiny side down) and place about 1 teaspoon to 1 tablespoon of filling near the stem end. Fold sides over and roll tightly toward the tip to form a small cigar. Repeat with remaining leaves and filling.

Simmer dolmas

Line bottom of a medium saucepan with leftover or torn grape leaves to prevent sticking. Pack rolled dolmas seam-side down into the pan in a single layer or slightly overlapping. Pour 1 cup water mixed with 1 tablespoon lemon juice and 1 tablespoon olive oil over them. Weigh them down with a small plate. Cover and simmer gently 25–30 minutes until rice is tender. Remove and cool to room temperature before serving.

Make tahini dressing

In a small bowl whisk together tahini, lemon juice, olive oil, water and salt until smooth. If too thick, add a little more water, 1 teaspoon at a time, to reach pourable dressing consistency. Taste and adjust salt or lemon.

Toss mixed greens, sliced cucumber and chopped tomato in a large bowl. Drizzle dressing over salad and sprinkle with sumac if using. Toss gently and transfer to the platter.

Place assorted olives in a small bowl and drizzle with a little olive oil. Warm pita in a low oven (about 300°F/150°C for 5–7 minutes) or wrap in foil and heat until soft. Cut into wedges for serving.

On a large serving board or platter, arrange small bowls of hummus and muhammara. Neatly place vegan kibbeh, falafel, stuffed grape leaves, and a bowl of olives. Add the tahini-dressed salad and warm pita wedges. Garnish hummus with paprika and parsley, drizzle muhammara and pita with a little olive oil, and serve extra lemon wedges on the side.