Make this great party platter of assorted Mediterranean inspired delights!
For the babaganoush:
Slice the aubergines in half down the middle, scoop out the flesh and put into a food processor. Discard the skin. Add the yoghurt, garlic, roast onion and tahini then turn on the food processor. Slowly add the lemon juice and process until ingredients are combined. Spoon into a small serving bowl.
For the falafel:
In a food processor blend together all the ingredients except the olive oil. Once blended add a slurp of olive oil and blend again.
Remove from blender and shape into small patties. Leave in the fridge for half an hour to set then fry in hot oil on both sides.
For the broad bean salad:
Put the egg yolk, anchovies and lemon juice in a food processor and blitz till combined. While blending slowly pour in olive oil, enough to form a thick sauce consistency (slowly adding the oil creates an emulsion like mayonnaise). Spoon into a bowl. Next add the Parmesan and broad beans and mix together well. Spoon into a small serving bowl.
Arrange the chopped tomato and onion in the middle of a large serving plate. Garnish with the parsley and lemon quarters.
Arrange the bowls, warm falafels and pitta bread around the sides. Add a pinch of cayenne pepper and a slurp of olive oil to the bowl of babaganoush.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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