Jun 08 2026
Restaurants›Train Station Pub›Terra Snack Board Recipe

Terra Snack Board Recipe

Inspired by Train Station Pub
Time1h 30m
Serves6

traditional falafel, beet hummus, harissa, crispy chickpeas, olives, cucumbers + mint scallion salad, cherry tomatoes, lemon tahini emulsion + garlic naan

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Ingredients

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Falafel

Beet Hummus

Crispy Chickpeas

Mint Scallion Salad

Lemon Tahini Emulsion

Garlic Naan

Olives and Cherry Tomatoes

Method

Falafel

  1. 1

    Prepare the Falafel

    In a food processor, combine the canned chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, and salt. Blend until smooth. Gradually add flour until the mixture holds together. Form into small balls.

  2. 2

    Fry the Falafel

    Heat oil in a deep pan. Fry the falafel balls in batches until golden brown. Drain on paper towels.

Beet Hummus

  1. 3

    Blend the Hummus

    In a food processor, combine roasted beets, tahini, lemon juice, garlic, olive oil, and salt. Blend until creamy and smooth.

Crispy Chickpeas

  1. 4

    Prepare and Bake

    Rinse and drain canned chickpeas. Pat dry with a towel. Toss with olive oil, salt, and paprika. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until crispy.

Mint Scallion Salad

  1. 5

    Mix the Salad

    In a bowl, combine diced cucumbers, chopped mint, scallions, lemon juice, olive oil, and salt. Toss to combine.

Lemon Tahini Emulsion

  1. 6

    Prepare the Emulsion

    In a bowl, whisk together tahini, water, lemon juice, minced garlic, and salt until smooth and creamy.

Garlic Naan

  1. 7

    Prepare the Dough

    In a bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes. In a separate bowl, combine flour and salt. Mix in the yeast mixture and yogurt to form a dough.

  2. 8

    Shape and Cook

    Knead the dough for about 5 minutes. Let it rise for 1 hour. Divide into balls, roll out, and cook on a hot pan until golden brown. Brush with melted butter and sprinkle with garlic.

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