Jan 19, 2015

Lebanese mezze - falafel, hummus and tabbouleh

course country time difficulty
starter, also suitable for main Lebanon 1h + 24h resting time medium

Unfortunately, I missed to post the last days - I hope you don't mind. My attention was a bit occupied by our latest (and cutest) family member Oskar ^^. We got him from the animal shelter on Saturday and he really is adorable. I'd like you to meet Oskar:

BTF (back to food): The meal of the day is inspired by the Lebanon and is especially nice for vegans and vegetarians, because of the large amount of plant based protein.
It's composed of different mezze (oriental form of tapas or antipasti), which are traditional served as starter but are also suitable as main course.

It takes some time to assemble everything, but it's totally worth it!
This was the first time I've made falafel by myself and I was really impressed - these were by far the best falafel I've ever had! Try it out, and tell my how you liked it!


yield 10 falafel (~2.5in/6cm)
imperial metric
8oz 225g dry chick peas
1 onion
2 garlic cloves
1/2 bunch of parsley (~80g/3oz)
1 tsp cumin
1/4 tsp salt
pinch pepper
3 tsp flour
1/2 baking powder

  • submerge chick peas in cold water and leave for at least 12h, better for 24h
  • strain chick peas and use a grinder or blender to mash them up
  • chop onion and garlic finely or blend them as well
  • mix pea puree, onion, garlic and all other ingredients and blend them again until the mixture is well malleable
  • store in the fridge until use (of course you want to finish everything else, before deep-frying them)
  • heat oil (wooden spoon test: bubbles > oil is hot enough)
  • deep-fry falafel until golden brown


yield 1 small (cereal) bowl
imperial metric
8.5oz 240g (strained) canned chick peas
3 tsp tahini(sesame paste)
6 tsp lemon juice
6 tsp olive oil
3 tbsp 50ml liquid of canned chick peas
2 garlic cloves
1 tsp cumin
1/4 tsp chili powder
1/2 tsp salt
for decoration
paprika powder
olive oil

  • chop up all ingredients (besides these listed under decoration)in a blender
  • add liquid when needed and add more spices/salt if you want to
  • hummus is usually served with a small "lake" of olive oil, sprinkled with paprika powder and decorated with parsley leaves
  • store in the fridge until use


yield 1 big bowl
imperial metric
1/2 cup 100g bulgur (fine)
3/4 cup 175g warm water
6 tsp lemon juice
pinch salt
8oz 200g parsley leaves, chopped
1/2 cucumber, peeled, deseeded,chopped
2 tomatoes, deseeded, chopped
1/2 bundle scallions, sliced
1 bunch (4oz/100g) fresh mint
4 tsp olive oil
1/4 tsp salt

  • mix bulgur and water in a big bowl, and let it soak for about 20min
  • add all the other ingredients and mix well
  • store in the fridge until use

Serve everything together with a nice fresh flatbread

No comments:

Post a Comment

Please feel free to share your thoughts! I'm happy about any feedback!