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

Serves4 people


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


  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.


Serves2-4 people


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


  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

Serves2 People

Prep time



2 1/2 Cups Parsley, finely chopped, from one bunch

3/4 Cups tomato, 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


  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

Serves2-4 People


Food Processor

Prep time



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


  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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