Lebanese Breakfast Feast: Delightful Falafel, Labneh, Zaatar-Infused Feta Cheese, and Mango-Cucumber Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• For Falafel:
• 1 cup dried chickpeas, soaked overnight
• 2 cloves garlic
• 1 small onion
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tbsp ground cumin
• 1 tsp baking powder
• Salt and pepper, to taste For Labneh:
• 2 cups Greek yogurt
• Salt, to taste For Zaatar
• Infused Feta Cheese:
• 8 oz feta cheese, cut into cubes
• 1 tbsp zaatar seasoning For Mango
• Cucumber Salad:
• 2 cups diced mango
• 1 cup sliced cucumber
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh mint leaves for garnish

Instructions

1. For Falafel:
2. Drain and rinse the soaked chickpeas.
3. Combine all falafel ingredients in a food processor and blend until smooth.
4. Shape the mixture into small balls or patties, then fry them in hot oil until golden brown. For Labneh:
5. Line a fine mesh sieve with cheesecloth and place it over a bowl.
6. Pour the yogurt into the cheesecloth and let it drain for at least 4 hours or overnight. For Zaatar Infused Feta Cheese:
7. Preheat oven to 350°F (175°C).
8. Place feta cubes on a lined baking sheet, sprinkle zaatar seasoning, and bake for 5 minutes or until slightly softened. For Mango Cucumber Salad:
9. Toss mango and cucumber with lime juice, salt, and pepper.

Chef’s Insight

This Lebanese breakfast feast is not only delicious but also nutritious, as it features protein from the falafel and feta cheese, probiotics from the labneh, and vitamins and antioxidants from the fresh fruits and vegetables.

Notes

Feel free to customize the seasoning in this recipe according to your taste preferences. For example, you can add more spices or herbs for an even more flavorful experience.