Mezze Platter (Hummus, Pita, Falafel, Salad)

Method

1. 1

   Hummus: blend 1.5 cups boiled chickpeas with 3 tbsp tahini, 3 tbsp olive oil, juice of 1 lemon, 2 garlic, salt and ice water to a smooth paste.

2. 2

   Falafel: pulse 1.5 cups soaked (not cooked) chickpeas with onion, garlic, coriander-parsley, 1 tsp cumin, 1 tsp coriander powder and salt; bind with 2 tbsp besan. Shape patties and pan-fry till crisp on both sides.

3. 3

   Pita: knead 2 cups maida (or atta), 1 tsp yeast, 1 tsp sugar, salt and 1 tbsp oil with warm water; rest 1 hr. Divide, roll discs, bake at 230°C / cook on hot tawa till they puff.

4. 4

   Salad: toss diced cucumber, tomato, olives, onion, parsley with olive oil, lemon, salt and oregano.

5. 5

   Tzatziki: mix 1 cup hung curd with grated cucumber, garlic, dill, salt and olive oil.

6. 6

   Plate everything with lemon wedges and warm pita. Serve immediately.

Adapted from Hebbar's Kitchen – Falafel