Online Only Mezze Sampler Recipe

Place drained chickpeas, tahini, lemon juice, garlic, olive oil, cold water, salt and cumin in a food processor.

Process until smooth, scraping sides as needed; add 1–2 tablespoons additional water or olive oil if needed to reach a creamy consistency.

Taste and adjust salt or lemon. Transfer to a small bowl and drizzle a little olive oil on top; set aside.

Preheat oven to 400°F (200°C). Toss quartered beets with 1 tablespoon olive oil, 1/4 tsp salt and black pepper on a sheet pan.

Roast for 25–30 minutes until tender when pierced with a fork. Remove and let cool slightly.

Slice or halve beets as desired and toss gently with crumbled feta. Keep warm or at room temperature for assembly.

Combine julienned kohlrabi and thinly sliced pear in a bowl.

Whisk together lemon juice, 1 teaspoon olive oil and 1/8 tsp salt; toss with kohlrabi and pear to coat.

Add chopped mint if using. Chill briefly or keep at room temperature until plating.

Place soaked and drained dried chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder and salt in a food processor.

Pulse until a coarse, slightly sticky mixture forms (do not puree into a paste). Transfer to a bowl and stir in the flour. Refrigerate 15–30 minutes to firm up.

Heat vegetable oil in a heavy skillet over medium heat to 325°F (use enough oil to cover bottom 1/4 inch). Scoop rounded 1.5 tablespoon portions and shape into small patties or balls—this recipe yields about 6; use 3 for the sampler.

Fry falafel in batches until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.

Toss mixed olives with Aleppo pepper and 1 teaspoon olive oil. Let marinate 10–15 minutes before plating to allow flavors to meld.

In a small bowl, dissolve 1 teaspoon sugar and 1/8 tsp salt in 2 tablespoons white vinegar and 2 tablespoons water.

Add thinly sliced carrots and cucumbers, toss to coat and let sit at least 10 minutes (longer for stronger pickling). Drain before serving.

Warm neutral oil in a small saucepan over low heat until just warm (do not smoke). Remove from heat and stir in crushed red pepper flakes, Aleppo pepper (if using) and a pinch of salt.

Allow to infuse for 10 minutes, then cool. Strain if desired and transfer to a small serving container.

Warm store-bought flatbreads or pitas in a 350°F oven for 5–7 minutes or in a skillet over medium heat for 1–2 minutes per side.

Brush lightly with 1 teaspoon olive oil before serving.

On a medium platter, place a spoonful of hummus, arrange roasted beets with feta, a small mound of kohlrabi & pear salad, three falafel pieces (or three on the platter if making full batch), a small dish or pile of Aleppo spiced olives, and a small amount of pickled vegetables.

Drizzle a little chili oil over hummus and falafel as desired. Add parsley and toasted sesame seeds as garnish and tuck warmed flatbreads on the side with lemon wedges.

Serve immediately so falafel remain crisp and flatbreads warm.