Lebanese Paleo Brunch Platter: Delightful Falafel, Spicy Shakshuka, and Fresh Labneh – A Symphony of Flavors

Allergens

Nuts (Almond Flour)

Ingredients

• 1 cup chickpeas, soaked overnight
• 1/2 cup almond flour
• 1/4 cup fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• Olive oil, for frying
• 4 large eggs
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste
• 4 cups fresh tomatoes, chopped
• 1 cup labneh

Instructions

1. Start by preparing the falafel. Drain and rinse the chickpeas, then add them to a food processor along with almond flour, parsley, cilantro, garlic, cumin, salt, and pepper. Blend until smooth, then form into small patties and fry in olive oil until golden brown.
2. For the shakshuka, heat olive oil in a pan and sauté onions and garlic until fragrant. Add cumin, paprika, red pepper flakes, salt, and pepper, stirring well. Add tomatoes and let simmer for 10 minutes or until thickened.
3. In a separate pan, heat olive oil and fry eggs sunny side up.
4. Assemble the platter by arranging falafel, shakshuka, eggs, and labneh in a visually appealing manner.

Chef’s Insight

To enhance the aroma, add a pinch of za'atar to the falafel mixture.

Notes

Feel free to garnish with fresh herbs or additional spices to suit your taste preferences.