Mediterranean Mezze Platter Recipe

Prepare mixture

In a food processor, combine drained chickpeas, shredded carrot, chopped red onion, minced garlic, parsley, cumin, smoked paprika, salt and pepper. Pulse until coarsely combined — mixture should hold together but still have a little texture.

Bind and shape

Transfer mixture to a bowl. Stir in flour and the egg (or flax egg). If too wet, add another tablespoon of flour. Chill 10 minutes to firm slightly, then form into 12 evenly sized balls (about 1.5 inches/3–4 cm).

Sear

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add veggie balls, spacing so they aren’t crowded. Cook 3–4 minutes per side, gently turning, until golden and warmed through. Transfer to a paper-towel-lined plate.

Add chickpeas, tahini, lemon juice, harissa paste, minced garlic, olive oil and 2 tablespoons aquafaba (or water) to a food processor or high-speed blender.

Process until smooth, scraping down sides. If too thick, add extra aquafaba or water 1 teaspoon at a time until desired creaminess is reached. Taste and season with 1/2 teaspoon salt, more harissa or lemon if desired.

Spoon hummus into a shallow serving bowl, drizzle with a little olive oil and set aside.

In a small blender or food processor, combine cilantro, parsley, lemon juice, olive oil, minced garlic, cumin, paprika, salt and red pepper flakes (if using). Blend until finely chopped and emulsified, scraping down sides once. Adjust salt or lemon to taste.

Transfer to a small bowl and set aside for serving. Reserve 1 teaspoon for drizzling over feta if desired.

Pita crisps: Preheat oven to 375°F (190°C). Cut each pita into 8 wedges. Toss lightly with 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange in a single layer on a baking sheet and bake 8–12 minutes, turning once, until crisp and golden. Cool on a rack.

Salami: Heat a dry skillet over medium-high heat. Working in batches, lay salami slices flat in the pan and sear 20–30 seconds per side until edges curl and they begin to crisp. Transfer to paper towel to drain.

Feta: Place feta block on a small plate or bowl. Drizzle with 1 teaspoon olive oil and spoon a little chermoula over the top, or crumble feta into a bowl and sprinkle with the chermoula and toasted pine nuts if using.

Olives and dates: Arrange olives in a small bowl. Pit dates (if not already) and slice in half or leave whole; place on platter.

Prepare vegetables: Slice cucumber into rounds, halve cherry tomatoes, thinly slice radishes and cut carrot sticks if not prepped. Arrange in small piles on a large serving board or platter.

Assemble platter: On a large board or two plates, place the harissa hummus bowl near the center. Arrange veggie balls, feta with chermoula, olives, dates, seared salami, pita crisps and the prepared vegetables around the hummus in visually pleasing groups. Sprinkle toasted pine nuts over feta or hummus if using, scatter fresh mint leaves, and tuck lemon wedges on the side.

Finishing touches: Drizzle a little extra virgin olive oil over hummus and veggie balls, sprinkle a pinch of flaky salt over feta and tomatoes, and offer extra harissa or chermoula on the side for guests who want more heat or herbiness.