Mediterranean Mezze Plate
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Lentils.org

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Mediterranean Mezze Plate

Prep Time: 30 Minutes

Total Time: 1 Hour

Servings: 1 platter

Lentils served three ways for a bright and colorful mezze platter: lentil hummus, lentil falafel, and a marinated lentil salad with fresh accompaniments.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • For the Falafel:
  • 3 cups (750 mL) whole red lentils, cooked and drained well
  • 3 cups (750 mL) onion, roughly chopped
  • 1 ½ cups (375 mL) parsley, chopped
  • 1 ½ cups (375 mL) cilantro, chopped
  • 1 Tbsp (15 mL) salt
  • 1 tsp (5 mL) dried hot red pepper
  • ¼ cup (60 mL) garlic cloves
  • 1 Tbsp (15 mL) cumin
  • 1 ½ cups (375 mL) all-purpose flour (if needed)
  • 1 Tbsp (15 mL) baking powder
  • canola oil, for frying
  • For the Hummus:
  • ¼ cup (62 mL) lemon juice
  • 1 Tbsp (15 mL) garlic, roughly chopped
  • 2 tsp (10 mL) salt
  • ½ cup (125 mL) tahini
  • ¼ cup (62 mL) ice water
  • 1 tsp (5 mL) cumin, ground
  • 2 cups (500 mL) whole red lentils, cooked and drained well
  • 2 Tbsp (30 mL) extra virgin olive oil
  • For the Marinated Salad:
  • ½ cup (125 mL) extra virgin olive oil
  • ¼ cup (60 mL) red wine vinegar
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) dried oregano
  • 2 cups (500 mL) grape tomatoes, quartered
  • 1 cup (250 mL) carrots, diced
  • 1 cup (250 mL) yellow bell pepper rough chopped
  • 1 cup (250 mL) cucumber, diced
  • 1 cup (250 mL) cauliflower florets
  • 1 qt (1 L) whole red lentils, cooked and drained
  • ¼ cup (60 mL) fresh dill, minced
  • 2 Tbsp (30 mL) flat leaf parsley, minced
  • Rest of the Plate:
  • 1 baguette, sliced on the bias
  • 2 cups (500 mL) bocconcini cheese
  • 1 cup (250 mL) pickled red onions
  • 2 cups (500 mL) assorted olives

Directions

  1. For the falafel:
  2. Place lentils and onions into the bowl of a food processor. Add parsley, cilantro, salt, pepper, garlic, and cumin. Process until blended but not puréed—mixture should look mealy. If needed, add a bit of flour.
  3. Sprinkle in baking powder, and adjust seasoning to taste.
  4. Form mixture into 30 balls, about the size of walnuts, using water to wet hands so mixture doesn’t stick to your hands.
  5. Add 3 inches of oil to a deep pot or wok, and heat to 350°F (180°C). Fry one falafel to test - if it crumbles apart, add more flour. Fry remaining falafel until golden brown; drain on paper towels.
  6. For the hummus:
  7. In a food processor, add lemon juice, garlic, and salt. Process until garlic is very finely chopped. Let mixture rest so garlic can mellow, ideally 10 minutes or longer.
  8. Add tahini and blend until thick and creamy, scraping down the bowl as required.
  9. Add water as necessary to adjust consistency. Add cumin and lentils. Drizzle with oil while processing. Blend until smooth and adjust seasoning as needed.
  10. For the marinated salad:
  11. In a large bowl, whisk together oil, vinegar, mustard, and oregano.
  12. Toss vegetables and herbs in the vinaigrette and refrigerate for at least 2 hours to marinate.
  13. For the build:
  14. Arrange all components on a large platter for shared service.

Nutritional Information

  • Serving Size: 1/10th of platter
  • Per serving:
  • Calories 940
  • Total Fat 45 g
  • Saturated Fat 13 g
  • Cholesterol 50 mg
  • Carbohydrates 90 g
  • Dietary Fibre 20 g
  • Sugar 9 g
  • Protein 40 g
  • Sodium 2,430 mg
  • Potassium 1,039 mg
  • Folate 382 mcg

Tags

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