Vegan mezze plate with hummus, tabbouleh and baked falafel

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Hummus50 g
• Bulgur30 g
• Parsley20 g
• Mint5 g
• Tomatoes120 g
• Spring onions2
• Cumin1 teaspoon
• Coriander seeds1 pinch
• Chickpea flour10 g
• Lemon juice20 ml
• Extra virgin olive oil10 g
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, sesame,

In season: May – September

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Drain the chickpeas well and pat them dry with a tea towel. Pulse them in a blender with one spring onion in pieces, half the parsley, the cumin, the coriander seeds, the chickpea flour and a pinch of salt, until you have a grainy mixture that holds together when squeezed.
3. With damp hands shape 6 slightly flattened balls, place them on the tray and brush them with half the oil.
4. Bake the falafel for 20 minutes, turning them halfway, until golden and crisp outside.
5. Meanwhile put the bulgur in a bowl, cover it with boiling water and leave it 10 minutes, until tender; drain it and press out the water with a spoon.
6. Finely chop the remaining parsley and the mint, dice the tomatoes into about 1 cm cubes and thinly slice the other spring onion. Stir them into the bulgur with the lemon juice, the remaining oil and a pinch of salt.
7. Cut the pita into wedges and arrange the plate with the hot falafel, the tabbouleh and the hummus.