Mediterranean Mezza Bowl with Qunioa, Tabouli, Babaganoush, Hummus and Falafels

Mezza Bowl

Guys, how do you spell Babaganoush, or is it baba ghanoush, or baba ganoush? Google seems to have many spellings, people seem to have many spellings. What do i use for best SEO? ugh. If you know please comment below, I will send you an emoji hug and kiss. Anyways, this bowl- It’s inspired by my love of all things burrito bowl-esq and the freedom that comes with making meals that start with a bowl. I used qunioa as the base to build upon and added all my favorite other medditerranean small plate items on top. I previously posted the recipe for the tabouli, baba ghanoush, and sundried tomato hummus┬áthis week so please visit those posts for the recipes! Basically, if you couldn’t tell we were building up to this bowl all week! ahhhh, its Friday! I slightly altered and adapted the falafel recipe from the minimalist bakers recipe only changing the spices and technique they used. I love that blog. And I L O V E this bowl. Its soooo good.

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A Couple of NOTES on the Falafel- my boyfriend and I chose to fry them, and not bake and fry like the minimalist baker. To make sure that your falafels stay together it is really important to rinse and dry your chickpeas completely before putting in the food processor- removing as much moisture as possible. Same with the parsley after washing it, pat it dry with paper towels. The more mositure it has, the more likely your falafel will fall apart when frying.

After we made the falafel dough, formed into small rounds and put in the freezer for 10-15 minutes, we lightly coated the outsides with corn starch to help them fry up and have a crispy texture. You are welcome to omit the frying and bake them for a healthier, low fat falafel- they will still be delicious and hearty. If you bake, then there is no need for the corn starch and preheat your oven to 375f and bake for 30 -40 minutes.

Cook 2 cups dry qunioa according to the package directions and use this for the base to build your bowls. This should serve 4 people if you make the recipes for the hummus, baba ghanoush and tabouli. Also feel free to add some romaine lettuce or spinach with the quinioa for an even healthier, well rounded dish.

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Mezza Bowl2

 

Mediterranean Mezza Bowl with Qunioa, Tabouli, Babaganoush, Hummus and Falafels

April 10, 2015
Serves 4 people

Ingredients

  • 15 Ounces
    can of chickpeas
  • 2 Cups
    parsley, chopped from 1 large bunch
  • 3
    garlic cloves
  • 2 Tablespoons
    lemon juice
  • 1 Teaspoon
    cumin
  • 1 Teaspoon
    paprika
  • 1 Teaspoon
    oregano
  • 1/2 Teaspoon
    salt
  • 1/2 Cup
    walnut meal, almond meal, or flour
  • sunflower oil
    for frying
  • 1 Cup
    corn starch, if frying

Instructions

  1. Rinse and dry your chickpeas and parsley. Remove as much water as possible.
    Remove the leaves, and roughly chop two cups parsley. Add the leaves to the processor and turn on high for 20 seconds. Then add in the chickpeas and all remaingin ingredients and process until a dough like consistency is formed. Do not over process until smooth, you want to keep some of the texture. It should hold together when you form some into a ball.
    Transfer to a bowl and stir in 1/2 cup walnut flour/meal with a spoon. This should come together easily.
    Shape into small rounds about 1/4 inch thick. I was able to get 12 falafels from this recipe.
    Lay out a piece of parchment paper on a cookie sheet and place the falafels on before putting in the freezer for 10-15 minutes to firm up.
    Then heat about 1/2 inch of sunflower oil over medium high heat.
    Lightly cover each side of the falafel with corn starch and fry for 3-4 minutes on each side. Law on top of paper towel to cool and absorb the extra oil.
    I only fry 1-2 falafels at a time so I can control the oil more.

    ASSEMBLY:
    Layer-- Qunioa, lettuce if using, and a spoonful each of tabouli, hummus, baba ganoush, 3 falafels and a couple pita chips. Garnish with chopped tomatoes and serve. nom.

Baba Ghanoush – Eggplant Dip

April 8, 2015
Serves 2-4 people

Ingredients

  • 1
    medium to large eggplant
  • 1
    large garlic clove
  • 1
    lemon, juiced
  • 2 Tablespoons
    tahini
  • 2 Tablespoons
    cilantro, leaves only, roughly chopped
  • 2 Tablespoons
    parsley, leaves only, roughly chopped
  • pinch
    pink salt
  • olive oil
    for roasting eggplant

Instructions

  1. Preheat over to 375f or use the broiler. Line a baking sheet with paper towel.
    Slice you eggplant in 1/4 - 1/2 inch rounds and liberally apply pink salt on both sides and place on the paper towel covered baking sheet. After ten minutes, remove, rinse well with water and pat dry.
    Re-line the baking sheet with parchment paper or foil, whatever you have ( I used parchment) and put the eggplant rounds on top, drizzel with olive oil and a pinch of pink salt.
    Put in the oven for 10-15 minutes until soft and roasted. 5-10 minutes if using the broiler. Check occasionaly to prevent burning.
    Remove form the pan and place the rounds in a plastic container with lid, or plastic bag and let them steam for about 5 minutes.
    Then let cool, remove most of the skin and put in a food processor with all the remaining ingredients. Process on high until smooth consistency is achieved. Give it a little taste test, adjust as needed.
    Serve with what ever toppings and sides you'd like

Tabouli with a Hint of Mint

April 7, 2015
Serves 2 People
Prep time
20m

Ingredients

  • 2 1/2 Cups
    Parsley, finely chopped, from one bunch
  • 3/4 Cups
    tamato, chopped
  • 1/2 Cup
    onion, finely chopped
  • 1
    garlic, chopped
  • 1/4 Cup
    mint, chopped
  • 1-2 Tablespoon
    lemon juice from 1/2 lemon
  • 1 Teaspoon
    olive oil
  • pinch
    pink salt and pepper

Instructions

  1. Rinse the herbs extremely well and pat dry. Then, prepare all your ingredients as stated above. My cups of herbs were loosely packed and I removed the seeds and liquid from the tomato. Combine all ingredients in a bowl and mix well. Keep in the fridge until ready to serve.

Sundried Tomato Hummus

April 9, 2015
Serves 2-4 People
Equipment
Food Processor
Prep time
10m

Ingredients

  • 15 Ounces
    can of chickpeas
  • 1/3 Cup
    sun dried tomatoes
  • 1/3 Cup
    tahini
  • 1/4 Cup
    lemon juice
  • 3
    garlic cloves
  • 3 Tablespoons
    olive oil
  • 1/4 Teaspoon
    pink salt
  • pinch
    smoked paprika

Instructions

  1. Put all ingredients into a food processor and turn on high until a smooth consistency is reached. You might have to scrape down the sides a couple times to make sure all ingredients get processed. Serve with warm pita, chips, or fresh vegetables.

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