Mezze Board Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak for 12–24 hours in the refrigerator, changing water once if possible. Drain thoroughly before use.

Process mixture

In a food processor, add drained soaked chickpeas, parsley, cilantro, (mint if using), chopped onion, garlic, cumin, coriander, baking powder, sea salt, black pepper, chickpea flour and lemon juice. Pulse in short bursts until mixture resembles coarse sand and holds together when pressed—avoid making a paste. Scrape down bowl as needed (about 30–40 pulses).

Rest and shape

Transfer mixture to a bowl, cover and refrigerate for 20–30 minutes to firm up. With damp hands or an ice cream scoop, form 1¼–1½ inch (about 2.5–3.5 cm) balls or slightly flattened patties. If mixture is too loose, add 1–2 tbsp more chickpea flour.

Fry falafel

Heat a heavy skillet over medium heat and add enough olive oil to come about 1/8–1/4 inch up the side. When oil shimmers, add falafel in a single layer without crowding. Fry 3–4 minutes per side until deep golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (90–100°C / 200–210°F) while you finish other components.

Prepare cucumber

Grate the cucumber, then place in a fine sieve or clean kitchen towel and squeeze out as much liquid as possible. This prevents a watery tzatziki.

Mix tzatziki

In a bowl, combine Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt and pepper. Stir until smooth. Taste and adjust seasoning. Chill for at least 30 minutes to allow flavors to meld.

Blend houmous

In a food processor, combine drained canned chickpeas, tahini, lemon juice, garlic, olive oil, cumin and sea salt. Process until smooth. With the motor running, stream in reserved chickpea liquid (or water) a tablespoon at a time until desired creamy consistency is reached (about 1/4 cup). Scrape sides and process another 30 seconds for extra smoothness.

Finish and garnish

Adjust seasoning to taste. Spoon into a serving bowl, create a shallow well, drizzle with olive oil and sprinkle smoked paprika.

In a bowl, combine mixed olives, drained Guindilla peppers, olive oil, lemon zest, chopped oregano (or thyme), cracked black pepper and red pepper flakes if using. Toss to coat and let marinate at room temperature for at least 30 minutes, or refrigerate up to 24 hours. Bring to room temperature before serving.

Make dough

In a large bowl, whisk flour, instant yeast, sugar and salt. Make a well and add warm water and 1 tbsp olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

First rise

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place until doubled, about 60 minutes.

Shape and cook

Divide dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin oval or round about 6–8 inches across. Heat a large skillet or griddle over medium-high heat until hot. Brush one side of the flatbread lightly with olive oil and sprinkle with minced garlic and chopped parsley. Place oiled side down on the hot skillet; cook 1–2 minutes until bubbles form and underside has golden spots. Brush the top with a little olive oil and flip, cooking another 1 minute. Transfer to a plate and keep covered with a clean towel to stay warm. Finish remaining dough the same way. Sprinkle with sea salt flakes before serving.

Arrange warm falafel, a bowl of tzatziki, a bowl of houmous, marinated olives and Guindilla peppers and stacks of garlic flatbread on a large platter or board. Garnish falafel with a light drizzle of olive oil and a few reserved chopped herbs if desired. Serve immediately so falafel and flatbreads are warm.

Note on timing: Start by soaking the dried chickpeas the day before. Make tzatziki and marinated olives up to a day ahead. Make houmous several hours ahead for best flavor. Fry falafel and cook flatbreads just before serving for optimal texture.