Middle Eastern Platter
Take your taste buds on a vibrant journey with this irresistible Middle Eastern Platter, a feast of bold flavors and wholesome ingredients perfect for sharing. This recipe brings together creamy hummus, smoky baba ganoush, herby tabbouleh, crispy homemade falafel, and fresh cucumber slices, all served alongside warm, fluffy pita bread. Featuring hearty chickpeas, roasted eggplant, and fragrant herbs like parsley and mint, every element is thoughtfully prepared to highlight the rich, authentic tastes of Middle Eastern cuisine. Whether you're hosting a dinner party or craving a satisfying vegetarian meal, this platter is a delightful medley of textures and flavors, ideal for dipping, scooping, and savoring. Add a sprinkle of paprika for a pop of color and spice, and enjoy this beautifully arranged, crowd-pleasing dish that captures the essence of traditional Middle Eastern dining.
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Recipe Information
Ingredients
- 400 g Chickpeas (canned, drained and rinsed)
- 4 tbsp Tahini
- 3 pieces Garlic cloves
- 4 tbsp Lemon juice
- 1 piece Eggplant (large)
- 1 cup Parsley (finely chopped)
- 0.25 cup Mint leaves (finely chopped)
- 1 large piece Tomato (diced)
- 0.25 cup Bulghur (fine grain)
- 0.5 cup Water (for bulghur)
- 6 tbsp Olive oil
- 1 piece Cucumber (sliced)
- 250 g Falafel mix (store-bought or homemade)
- 4 pieces Pita bread
- 1.5 tsp Salt
- 1 tsp Paprika (optional, for garnish)
Instructions
Step 1: Prepare the hummus by blending the chickpeas, 2 tablespoons of tahini, 2 cloves of garlic, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 0.5 teaspoons of salt in a food processor. Add water a tablespoon at a time to reach desired consistency. Scoop into a bowl and set aside.
Step 2: For the baba ganoush, roast the eggplant over an open flame or in the oven (200°C/400°F) until the skin is charred and flesh is soft (about 25 minutes). Peel the skin, then blend the flesh with 2 tablespoons of tahini, 1 clove of garlic, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 0.5 teaspoons of salt. Scoop into a bowl and set aside.
Step 3: To make the tabbouleh, soak the bulghur in 0.5 cups of hot water for 10 minutes or until softened. In a large bowl, combine the soaked bulghur, parsley, mint, diced tomato, 2 tablespoons of olive oil, and 0.5 teaspoons of salt. Mix well and set aside.
Step 4: Follow the package instructions to prepare the falafel mix. Form into small patties or balls and fry in hot oil until golden brown and crispy. Drain on a paper towel.
Step 5: Warm the pita bread in a dry skillet or in the oven at low heat.
Step 6: Assemble the platter with hummus, baba ganoush, tabbouleh, falafel, sliced cucumber, and warm pita bread. Optionally garnish the hummus and baba ganoush with a drizzle of olive oil and a sprinkle of paprika.
Step 7: Serve immediately and enjoy this array of Middle Eastern flavors!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 14.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1400 mg | 108% | |
| Iron | 5367.6 mg | 29820% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
