Exquisite Israeli Vegetarian Delight: Falafel & Hummus Platter with Mediterranean Salad

Allergens

N/A

Ingredients

• 1 cup dried chickpeas, soaked overnight 1 small onion, finely chopped 2 cloves garlic, minced 1/4 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 1 teaspoon ground cumin Salt and pepper, to taste 1 tablespoon baking powder 1/2 teaspoon baking soda Vegetable oil, for frying 2 cups cooked chickpeas, for hummus 1/4 cup tahini paste 3 tablespoons fresh lemon juice 1/4 cup ice
• cold water Salt and pepper, to taste 1 large cucumber, sliced 2 cups cherry tomatoes, halved 1/2 small red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/4 cup crumbled feta cheese Fresh mint leaves, for garnish

Instructions

1. In a food processor, combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, salt, pepper, baking powder, and baking soda. Process until a slightly chunky paste forms. Shape the mixture into 1 inch balls and set aside. In a deep frying pan, heat about 2 inches of vegetable oil over medium heat. Fry the falafel balls in batches, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels. For the hummus, blend cooked chickpeas, tahini paste, lemon juice, ice cold water, salt, and pepper until smooth and creamy. Transfer to a serving bowl. To prepare the Mediterranean salad, combine cucumber, cherry tomatoes, red onion, olives, and feta cheese in a mixing bowl. Toss with fresh mint leaves and a drizzle of olive oil and lemon juice. Assemble the dish by placing falafel balls around the hummus and topping with Mediterranean salad. Garnish with additional mint leaves and a drizzle of extra virgin olive oil.

Chef’s Insight

To ensure a perfect texture, do not overmix the falafel mixture. For extra creamy hummus, blend in a bit more ice-cold water.

Notes

Adjust the spices to your taste preference for a personalized dish. Serve with warm pita bread for a complete experience.