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Restaurants›Safier Mediterranean Deli›Vegetarian Platter Recipe

Vegetarian Platter Recipe

Inspired by Safier Mediterranean Deli

Time1h 30m

Serves4

Select 4 from grape leaves, hummus, falafel, mutabal, rice, tabbouleh, mujadara, spinach pie

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Ingredients

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Grape Leaves

20 pieces Grape leaves

1 cup Rice

1 medium, chopped Onion

1 medium, chopped Tomato

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

2 tablespoons ReaLemon lemon juice

1 tablespoon, chopped Fresh parsley

Hummus

1 cup, cooked Chickpeas

1 quarter cup Tahini

2 cloves Garlic

2 tablespoons ReaLemon lemon juice

2 tablespoons olive oil

1 teaspoon Celtic sea salt

2 tablespoons Water

Falafel

1 cup, soaked overnight Chickpeas

1 small, chopped Onion

2 cloves Garlic

1 cup, chopped Fresh parsley

1 teaspoon Cumin

1 teaspoon Coriander

1 teaspoon Celtic sea salt

1 teaspoon Baking powder

2 cups, for frying Oil

Tabbouleh

1 cup Bulgar wheat

2 medium, diced Tomato

1 medium, diced Cucumber

1 cup, chopped Fresh parsley

1 quarter cup, chopped Mint leaves

3 tablespoons ReaLemon lemon juice

2 tablespoons olive oil

1 to taste Celtic sea salt

Method

Preparation

1

Prepare Grape Leaves

Combine rice, chopped onion, tomato, olive oil, salt, pepper, lemon juice, and parsley in a bowl. Place a spoonful of the mixture onto each grape leaf, roll tightly, and place in a pot. Cover with water and simmer for 30 minutes.

2

Make Hummus

In a food processor, combine cooked chickpeas, tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy. Adjust seasoning as needed.

3

Prepare Falafel

Blend soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder in a food processor until smooth. Form into balls and fry in hot oil until golden brown.

4

Make Tabbouleh

Soak bulgar wheat in water for 30 minutes. Drain and mix with diced tomatoes, cucumber, chopped parsley, mint leaves, lemon juice, and olive oil. Season with salt to taste.