Super Vegan Mediterranean Plate w/ Crispy Falafel, Roasted Red Pepper Hummus, Gluten-Free Tabbouleh, and Garlic Dill Tahini
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 40 minutes
Servings: 4-5
The Challenge: Vegan Mediterranean Plate
I love falafel. Its pretty amazing. Its also a great vegan food you can get a lot of places, which makes it even better! I have been making falafel for years, but I have been trying to really make it healthier. Falafel is typicall fried or cooked with a lot of oil, which can make it less ideal for healthy eating. Believe it or not, most of my recipes are actually quite healthy ... and quite tasty.
So, I wanted to make falafel but why stop there. Let's make a whole vegan plate of mediterranean food - falafel, hummus, pita, tabbouleh, and tahini sauce! Yum!
Falafel is made from a combination of chickpeas, spices, flour, and typically onions/shallots. It is then fried in oil and used in pita sandwiches or on add salad. It is crispy and warm and oh so good. Today, we are making a traditional falafel with some minor tweaks to the recipe.
No good Mediterranean plate could exist without hummus and some crudite. I wanted to do a really nice roasted red pepper hummus with fresh roasted red pepper and make it less spicy than normal food I make. Roast the red peppers for 25 minutes with spices, blend with tahini and chickpeas, and voila ... a delicious dip.
Finally, we had to have some tabbouleh. Here I thought it important to do a gluten-free version using buckwheat (a seed so not even a grain) with fresh parsley, grape tomatoes, cucumber, lemon...commence mouth-watering.
The best part of a smorgasboard like this is that its so fun to share and cook for a group. I think this is a great centerpiece of an appetizer round for friends at a dinner party or nice for that late night wine night with the lady friend (guy friend ... whomever friend).
Let's get into it.
Falafel
- 15-ounce can of chickpeas, drained + rinsed
- 1/4 cup parsley, chopped
- 2 tbl cilantro, chopped
- 4 garlic cloves, minced
- 2 shallots, minced
- 2 tbl walnuts, diced
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 tsp baking powder
- 2 tbl oat flour
- 2 tbl tapioca flour
- 2 tbl safflower oil
Tabbouleh
- 1/4 cup buckwheat + 1/2 cup water
- 1.5 tbl olive oil
- 2 cups parsley, diced
- 1/2 cup mint, diced
- 1 cup tomatoes, diced (I use grape toms)
- 1/2 medium cucumber, diced
- 2 tbl fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Red Pepper Hummus
- 1 medium red bell pepper, sliced in half
- 1/2 tsp cumin
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 15-ounce can of chickpeas, drained + rinsed
- 2 tbl tahini
- 1 tbl olive oil
- 2 tbl lemon juice
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
Garlic Dill Sauce
- 3 tbl tahini
- 1/2 lime, juiced
- 1/2 tsp dried dill
- 3 cloves garlic, minced
Other
- Fresh pita
- Crudite (carrots, broccoli, snap peas)
- Olives
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Large Frying Pan . Small Pot . Colander . Mixing Bowls . Food Processor . Whisk . Serving Bowl
Before You Cook:
- Preheat oven to 450F
- Wash and cut ingredients
- Cook 1/4 cup buckwheat with 1/2 cup water (bring to boil, reduce to simmer, cook 10-15 minutes)