Middle Eastern Vegan Mezze Platter

Name: Middle Eastern Vegan Mezze Platter
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 x 200g pack Cauldron Middle Eastern Falafels; Vegan Baba Ganoush (recipe below); Roasted red pepper hummus; Stuffed vine leaves; Sliced cucumbers; Sliced carrots; Celery sticks; Toasted pitta bread; Mixed olives; Pickled caper berries; Cherry tomatoes; Sun-dried tomatoes; Fresh Medjool dates; 2 large aubergines or 3 small ones; 60ml tahini; Juice of 1 lemon; 2 garlic cloves, grated; 2 tbsp vegan yoghurt; Salt & pepper to taste; 1⁄2 tsp sumac; A drizzle of extra virgin olive oil; Toasted pine nuts for garnish

Mesmerising Middle Eastern Mezze Platter perfection. Dips, veggies, and of course, falafels, make this a delight to dive into it. It’s basically a party on a plate, packed with lipsmacking Mediterranean flavours!

Serves 2

45 mins

A little effort

Vegan

Middle Eastern Mezze Platter with several veggies and falafel on display

Made with our Middle Eastern Plant-Based Falafels

Source of protein

Low in sat fat

Vegan

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Ingredients:

1 x 200g pack Cauldron Middle Eastern Falafels
Vegan Baba Ganoush (recipe below)
Roasted red pepper hummus
Stuffed vine leaves
Sliced cucumbers
Sliced carrots
Celery sticks
Toasted pitta bread
Mixed olives
Pickled caper berries
Cherry tomatoes
Sun-dried tomatoes
Fresh Medjool dates

For the homemade Baba Ganoush

2 large aubergines or 3 small ones
60ml tahini
Juice of 1 lemon
2 garlic cloves, grated
2 tbsp vegan yoghurt
Salt & pepper to taste
1⁄2 tsp sumac
A drizzle of extra virgin olive oil
Toasted pine nuts for garnish

Method:

Cook the Cauldron Middle Eastern Falafels in a pre-heated oven for 12 minutes at 200°C/ Fan 180°C.
Place the aubergines over an open flame, carefully turning until the skin begins to blacken. Alternatively, place under the grill and turn regularly until the skin begins to blister.
When ready, place the aubergines in a bowl and gently remove the skins.
Add to a food processor alongside the tahini, lemon juice, garlic, yoghurt and sumac and whizz until smooth. Season to taste with salt & pepper.
To serve, transfer the Baba Ganoush mix to a bowl, drizzle with olive oil and garnish with toasted pine nuts. Serve as a dip alongside fresh veggies, freshly toasted pitta and your warm Middle Eastern Falafels.

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