Mouthwatering Israeli Vegan Brunch Platter: Falafel, Shakshuka, and Tahini Sauce
This vegan-friendly Israeli brunch platter features crispy falafel, flavorful shakshuka, and creamy tahini sauce for a satisfying and delicious meal. Easy to make and perfect for a sensory and cinematic culinary experience, this recipe is ideal for a weekend brunch or special occasion.
Allergens
Eggs, Gluten (if using store-bought falafel)
Ingredients
- 12 falafel balls (store
- bought or homemade)
- 4 large eggs
- 1 cup tomato sauce
- 1/2 cup fresh parsley, chopped
- 1/2 cup tahini sauce
- 1/2 lemon, juiced
- 4 whole wheat pita breads, warmed
- Salt and pepper to taste
Instructions
- In a non stick skillet, heat the tomato sauce over medium heat until bubbling. Crack the eggs into the sauce, season with salt and pepper, and cook for 3 4 minutes or until the egg whites are set but yolks remain runny.
- In another pan, warm the falafel balls according to package instructions or if homemade, fry them in oil at 350°F (175°C) for 3 4 minutes or until golden brown.
- Serve the shakshuka on a platter surrounded by falafel balls and warmed pita breads. Drizzle with tahini sauce and garnish with fresh parsley and a lemon wedge.
Chef’s Insight
The combination of crispy falafel, creamy tahini sauce, and flavorful shakshuka creates a well-rounded, satisfying vegan brunch experience.
Notes
Feel free to add additional vegetables like bell peppers or mushrooms to the shakshuka for extra texture and flavor.