Falafel Party Platter

Falafel Party Platter

By: Raquel Neofit

You will be in taste paradise with this spreadout! The falafel mix freezes remarkably for about a month — puton’t cook it.

Ingredients

• 2 x 400g tins chickpeas
• 1 cup raw tahini paste
• 1 lot parsley
• 1 lot coriander
• 1 onion, peeled & roots gottenridof
• 6 garlic cloves, peeled
• Green hot pepper (optional)
• 2 tablespoon grounded coriander
• 2 tablespoon grounded cumin
• 1½ tablespoon salt
• 1 tsp bicarbonate soda
• 3 tablespoon burghul
• 2 company medium tomatoes, carefully diced (keep the juice)
• ½ tsp Baharat combined spice
• 3 tablespoon lemon juice
• 1 lot parsley, cleaned & sliced
• 1 pomegranate, arils just
• 1 Lebanese cucumber, carefully sliced
• 1 Spanish onion, carefully diced
• 2–3 tablespoon olive oil
• Salt & split pepper, to season
• Vegetable oil of option, to fry
• 2 tablespoon sumac
• 2 tablespoon sumac
• Cooked couscous & pita pockets, to serve

Method

• To make the falafels, mix all of the components in a food processor till smooth. Roll mix into small-sized balls.
• Half-fill a sauté pan with oil over medium-high heat. Once hot, thoroughly drop the falafel balls into the oil.
• Turn after 90 secs or upuntil brown. Drain on baking paper.
• To make the tabbouleh, location the burghul, sliced tomatoes, Baharat spice mix and lemon in a bowl and let the burghul soakup the liquid for 5 minutes.
• In a bowl, include the parsley, pomegranate, cucumber, onions and olive oil and season with salt and pepper. Add the burghul and tomato and mix to integrate.
• To make sumac marinaded onions, integrate all components in a bowl and set aside for about 2 hours. Store in an airtight container for up to 5 days in the refrigerator.
• You can prepare the tabbouleh mix a coupleof days in advance, however puton’t include the olive oil till allset to consume. Everything else can be ready a day or 2 in advance.