A Mediterranean falafel platter

Instructions

Falafels

• Rinse the soaked chickpeas with cold water and strain
• Rough chop the onions, peppers, parsley and coriander leaves
• Place all the ingredients, chickpeas first, into the food processor and pulse until a meal-type consistency is formed. This may take a few pulses. Add in extra parsley and coriander is needed
• Pour the mixture into a large bowl. Sprinkle in the chickpea flour and mix it though. The chickpea flour helps to dry out the mixture if it’s too wet, which it can be.
• When ready to fry, pour the oil for frying in a deep pan on high heat
• Add the baking soda and sesame seeds to the bowl and mix them through
• Using an 2 inch scoop or large spoon, scoop out the mixture and roll it into a balls, placing them on a tray or plate
• Once the oil is hot, fry a few balls at a time in the pan until they become dark brown and crispy (avoid overcrowding), place the cooked falafel in a paper towel lined bowl or tray and serve as soon as possible

Hummus

• Empty the chickpeas into a sieve and rinse with cold water. For a smoother hummus, peel off the skins before continuing (this step is optional)
• Add all the ingredients, except the olive oil and water, into a food processor or blender and purée the ingredients, slowly pour in the water and continue blending and then pour in the oil and blend until smooth
• Adjust seasonings as needed
• Store in an airtight container

Tahini Dressing

• Crush the garlic cloves or mince very finely until the garlic resembles a paste
• Add the tahini paste, garlic, lemon juice and salt to the bowl of a small food processor and blend together. Slowly stream in warm water until the desired consistency for your sauce is reached. Alternatively whisk the ingredients together in a bowl.
• Transfer the tahini to a serving bowl, chop and stir in the optional freshly chopped parsley if desired
• Store the tahini sauce for up to 2 weeks in the refrigerator

Tabbouleh

• Juice the lemon, then combine the lemon juice, olive oil and salt and pepper in a bowl and whisk together
• Cut, remove the seeds and chop the tomatoes and cucumbers. Ensure to drain the juice from these so as to reduce the water in the tabouleh
• Rough chop the parsley, mint leaves and spring onions, then add them to a large bowl, add the cucumbers and tomatoes, and pour in the dressing. Mix everything together and then set aside for the flavours to marinade together

Golden Turmeric Rice

• Heat the oil in a saucepan, then when hot add in the turmeric powder, sea salt and black pepper and stir for another 30 seconds
• Add the rice to the pan and lightly stir fry the rice for 2 - 3 minutes stirring continuously to toast the rice
• Pour the vegetable stock or water into the pan, cover it and lower the heat
• Let the rice simmer until fully cooked through, then remove from the heat