Mixed Sharing Platter Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches cold water. Soak overnight (8–12 hours). Drain and rinse well before using.

Make falafel mix

In a food processor combine drained chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 cup chopped yellow onion, 2 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Pulse until coarsely ground — mixture should hold together but not be a paste. Scrape down sides as needed. Add 2 tbs flour and pulse 2–3 more times. Transfer to a bowl and chill 20–30 minutes to firm.

Form and fry falafel

Heat 1 cup vegetable oil in a heavy skillet over medium-high until it registers 350°F (or a small piece sizzles immediately). Form falafel into 1–inch balls or small patties using wet hands or a small scoop. Fry in batches 2–3 minutes per side until deep golden brown and cooked through. Transfer to paper towels and keep warm in a low oven (200°F/95°C).

Prepare dips

Arrange 1 cup hummus and 1/2 cup tzatziki in small bowls. If desired, drizzle a little olive oil over hummus and sprinkle with paprika or chopped parsley.

Prep halloumi and vegetables

Slice 8 oz halloumi into 1/3-inch slices. Toss slices and the sliced red pepper and zucchini with 1 tbs olive oil, 1/2 tbs lemon juice, 1/4 tsp black pepper and 1/4 tsp dried oregano.

Grill

Heat a grill pan or skillet over medium-high heat. Grill halloumi 1.5–2 minutes per side until nicely browned and slightly crisp. Grill vegetables until tender and charred in spots, about 2–3 minutes per side. Remove and keep warm.

Arrange 4 oz smoked salmon slices on the platter. Scatter 1 tbs capers and 1/4 cup thinly sliced red onion over the salmon. Add 1 tbs chopped fresh dill and tuck lemon wedges around for squeezing.

Warm 4 pita breads briefly on the grill pan or in oven wrapped in foil (2–3 minutes). Arrange pitas, 1/2 cup mixed olives, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/4 cup fresh parsley on the platter as additional components.

Assemble platter: On a large serving board or platter place bowls of hummus and tzatziki, a pile of warm falafel, grilled halloumi and vegetables, smoked salmon with capers and onion, and the breads and fresh garnishes. Garnish with extra parsley and lemon wedges. Serve immediately so hot items remain warm.