Israeli Vegetarian Breakfast Platter with Falafel and Hummus

Allergens

None (excluding optional feta cheese)

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon baking powder
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons ice cold water
• Olive oil for frying
• 4 pita breads
• 1 small cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup Kalamata olives, pitted
• Fresh herbs for garnish

Instructions

1. Drain and rinse the soaked chickpeas, then place them in a food processor along with onion, garlic, parsley, cilantro, cumin, salt, and pepper. Process until well combined.
2. In a separate bowl, mix together baking powder and chickpea mixture to create the falafel dough. Cover and refrigerate for 30 minutes.
3. Prepare hummus by combining tahini, lemon juice, cold water, and salt in a food processor or blender. Process until smooth and creamy. Adjust seasoning if necessary.
4. In a frying pan, heat olive oil over medium high heat. Form the falafel dough into small balls and fry them until golden brown and crispy on all sides. Transfer to paper towels to drain excess oil.
5. Lightly warm pita breads in a clean frying pan or oven for 30 seconds to a minute.
6. Assemble the platter by spreading hummus on each pita, adding falafel, cucumber slices, cherry tomatoes, avocado, feta cheese (if using), olives, and garnishing with fresh herbs.
7. Serve immediately and enjoy!

Chef’s Insight

For added flavor, drizzle the platter with a mix of olive oil, lemon juice, and crushed garlic before assembling.

Notes

Feel free to add more vegetables or swap out ingredients based on your preferences.