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

April 10, 2015
Serves 4 people


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


  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.

    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.