Falafel meze platter
This falafel meze platter is perfect for a summer garden-party. You can cook the components ahead, just leave the grilling part to the last minute. Also, you can use home-made or shop-bought hummus and falafels, even roasted peppers from a jar. For a spicy and authentic version use Turkish sivri biber, the long green peppers. I made it with pedro peppers, which is suitable for children too. Homemade falafel recipe>>
Ingredients
Method
- Make the falafels and humus set aside. (This can be prepared well ahead or use ready-made ones).
- Chop the tomatoes and put them in a bowl. Drizzle with some red wine vinegar and olive oil, season with salt and pepper and add a pinch of sugar (if the tomatoes are not ripe). Set aside.
- Cut the mushrooms and onion into thin slices, then finely chop the garlic. Heat some oil in a pan then add the mushroom and onion and gently sauté them, under cover, for 5 minutes. Add the oregano, garlic and lemon juice. Sauté for another 5-8 minutes until soft. Set aside.
- Meanwhile, cut the bell peppers in half and remove the seeds and stems. Rub the bell peppers and padron peppers with olive oil, then grill them until lightly charred.
- Cut the bell pepper slices into thin slices and put them in a bowl. You can remove their skin if preferred. Add some oregano and red wine vinegar.
- Lightly toast or grill the pitas, then cut them in half.
- Put the falafels in the middle of a large platter. Put the mushrooms, Padron pepper, t5omato salad, hummus and grilled peppers around it.