Vegetarian Platter Recipe
A selection of falafel, hummus, and tabbouleh.
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Ingredients
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Falafel
Hummus
Tabbouleh
Method
Falafel
- 1
Prepare the Falafel Mixture
In a food processor, combine the canned chickpeas, fresh parsley, garlic cloves, ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined.
- 2
Form the Falafel
Transfer the mixture to a bowl and stir in the flour until just combined. Shape the mixture into small balls or patties.
- 3
Fry the Falafel
Heat the vegetable oil in a deep pan over medium heat. Once hot, carefully add the falafel balls and fry until golden brown on all sides, about 4-5 minutes. Remove and drain on paper towels.
Hummus
- 4
Blend the Hummus Ingredients
In a food processor, add the canned chickpeas, tahini, lemon juice, garlic clove, olive oil, salt, and water. Blend until smooth, adjusting the consistency with additional water if necessary.
- 5
Serve
Transfer the hummus to a serving bowl and drizzle with olive oil before serving.
Tabbouleh
- 6
Prepare the Bulgur
Rinse the bulgur wheat under cold water and then soak it in boiling water for about 10-15 minutes until softened. Drain and let it cool.
- 7
Mix the Salad
In a large bowl, combine the cooled bulgur, finely chopped parsley, mint, diced tomato, and diced cucumber. Drizzle with lemon juice and olive oil, then season with salt. Toss to combine.
- 8
Chill and Serve
Let the tabbouleh sit for 10 minutes before serving to allow flavors to meld.
