Make this great party platter of assorted Mediterranean inspired delights!


  • For the babaganoush

  • 2 large aubergines, roasted in the oven for 40 minutes or until soft

  • 2 tbsp tahini (sesame paste)

  • 1 roast onion, quartered

  • Juice of 1 lemon

  • 4 cloves garlic

  • 3-4 tbsp Greek yogurt

  • For the broad bean salad

  • 1 egg yolk

  • 3 or 4 anchovie fillets

  • Juice of half a lemon

  • Olive oil

  • 1 cup Parmesan cheese, grated

  • 1 cup broad beans

  • For the falafels

  • 450g soaked chickpeas, drained

  • 1 raw onion, roughly chopped

  • 2 cloves garlic

  • 2 bunches parsley leaves

  • 2 bunches coriander leaves

  • 3 tbsp chopped mint

  • 1 onion, rough chopped

  • ½ tsp cayenne pepper

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground black pepper

  • 1 tsp bi-carb soda

  • Slurp of olive oil

  • To serve

  • Pitta bread warmed in the oven, sliced into fingers to serve

  • 1 tomato, chopped

  • ¼ red onion, sliced

  • Parsley to garnish

  • A few lemon quarters

  • Pinch cayenne pepper

  • Slurp of olive oil


  • For the babaganoush:

  • 1.

    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:

  • 1.

    In a food processor blend together all the ingredients except the olive oil. Once blended add a slurp of olive oil and blend again.

  • 2.

    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:

  • 1.

    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.

  • To serve:

  • 1.

    Arrange the chopped tomato and onion in the middle of a large serving plate. Garnish with the parsley and lemon quarters.

  • 2.

    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 information

Nutritional analysis per serving (2 servings)

  • Energy 2192kj
  • Fat Total 114g
  • Saturated Fat 24g
  • Protein 87g
  • Carbohydrate 229g
  • Sugar 64g
  • Sodium 1003mg

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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