Mezze Platter

I love Lebanese food. Mezze food platters are my all-time go-to dish for when friends come over and there is heaps of food that I want to serve. I love the contrast of the fried falafels with the bland pita bread, tangy and creamy hummus and the super fresh tzatziki dip.

Here’s what I made for when my friends came over for the weekend and they loved this fresh and eye-popping spread. Since I didn’t have a lot of time on my hands, I bought the pita from the supermarket next door, so not everything was made from a scratch.

PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
SERVINGS: 10
DIFFICULTY SCALE: Medium

INGREDIENTS: 

For the falafels-

1. Boiled chickpea – 2 cups
2. Roasted Cumin Powder – 2 teaspoons
3. Red paprika powder – 1 teaspoons
4. Coriander Leaves – 1 cup
5. Garlic cloves – 4, finely chopped
6. Breadcrumbs – ½ cup
7. Chickpea powder – 3 tablespoons
8. Salt – to taste

For the Beetroot Hummus-

9. Boiled chickpea – 1 cup
10. Beetroot – 1 small
11. Roasted Cumin Powder – 1 teaspoon
12. Red paprika powder – ½ teaspoon
13. Coriander stalks – ½ cup
14. Lemon zest – 1, lemon
15. Lemon juice – 1 tablespoon
16. Garlic – 2 pods
17. Olive oil – 1 tablespoon
18. Salt – to taste

For the Peas Hummus-

19. Boiled chickpea – ½ cup
20. Peas – ½ cup
21. Roasted Cumin Powder – 1 teaspoon
22. Red paprika powder – ½ teaspoon
23. Coriander stalks – ½ cup
24. Lemon zest – 1, lemon
25. Lemon juice – 1 tablespoon
26. Garlic – 2 pods
27. Olive oil – 1 tablespoon
28. Salt – to taste

For the Tzatziki dip –

29. Hung curd – ½ cup
30. Cucumber – ½
31. Roasted cumin – 1 teaspoon
32. Dill leaves – 2 tablespoons
33. Red paprika powder – ½ teaspoon
34. Salt – to taste

RECIPE:

Falafels –

1. Drain water from the boiled chickpeas and mash them properly.
2. Finely chop garlic and coriander and mix well.
3. Add chickpea flour and bread crumbs followed by paprika, cumin powder and salt.
4. Mix well and frame into small cutlets and refrigerate for 30 minutes.
5. Fry in hot oil until crisp brown on both sides and serve hot.

Beetroot Hummus –

1. For the beetroot hummus, peel and cut a small beetroot into round vertical slices.
2. Add oil in a pan and add the beetroot slices and cook them until they leave their colour and start crisping up slightly.
3. Remove from heat and add to a grinder.
4. Mash the chickpeas.
5. Add ½ cup chickpeas to the grinder along with the zest of a lemon and coriander stalks.
6. Add salt, ½ teaspoon paprika, cumin powder, 1 tablespoon lemon juice and olive oil and grind until they blend well into a creamy and smooth hummus.

Pea Hummus –

1. Take half a cup of peas and add them to boiling water for 2 minutes.
2. Remove peas from boiling water and add to cold water to preserve their color.
3. Then add them to a grinder along with mashed chickpeas, zest of a lemon and coriander stalks.
4. Add salt, ½ teaspoon paprika, cumin powder, 1 tablespoon lemon juice and olive oil and grind until they blend well into a creamy and smooth hummus.

Tzatziki Dip –

1. Grate a cucumber and add it to the hung Greek yoghurt.
2. Add finely chopped dill leaves, cumin powder, salt and red paprika powder and mix well.

Place the pita bread, the falafels and the Tzatziki dish on a platter and garnish with some pomegranate seeds. Add the beetroot and pea hummus to small bowls and drizzle some olive oil and serve.