Make Our Rainbow Falafel Mezze

Here's how we make the latest addition to our menu.

Our new July dish launch is sunshine in a bowl. This summer staple is full of crispy falafel, beet hummus, juicy roasted veg and a fluffy bulgur wheat puy lentil salad. Here's how we make it. 

 

Ingredients (to serve 4):

Beetroot hummus: 

1 tin cooked chickpeas 

2 cooked beets 

⅓ cup water

1 lemon juice, juiced 

2 tbsp tahini

1 tsp garlic puree

¼ tsp sea salt

¼ tsp cumin

 

Grain:

1 cup cooked bulgur wheat 

6 dried apricots, diced

½ tbsp olive oil

½ lemon, juiced

1 tsp garlic puree

2 tbsp chopped parsley

½ red onion, sliced and roasted 

1 cup cooked puy lentils

 

Veg:

1 large sweet potato, diced

2 red peppers, diced

2 courgettes, diced

1 tbsp olive oil

12 cherry tomatoes, halved

1 tsp zaatar   

1 sumac

1 tsp dried italian herbs

½ tbsp olive oil

½ tsp garlic puree

¼ tsp sea salt

To serve:

3 tbsp pistachios, nibbed

3 tbsp hazelnuts, blanched

12 falafel  

Method: 

 Hummus: Add cooked chickpeas, cooked beetroot, lemon juice, tahini, garlic puree, sea salt and cumin to a blender. Blend on high until smooth. Add water to loosen up.

Grain: Toss cooked bulgur wheat with apricots, olive oil, lemon juice, garlic puree, parsley, cooked red onion and cooked puy lentils. 

Veg: Pre-heat oven to 180˚C. Toss chopped sweet potato with olive oil, zaatar and salt and spread on a baking dish. Roast for 10 minutes. Add chopped red pepper, courgette and tomatoes (to same baking dish) and roast for another 20 minutes. 

To serve, add your grain topped with hummus, veg & falafel. Garnish with nibbed pistachios and blanched hazelnuts.