Meze makes the perfect party spread - It’s fun, bursting with flavor, and SO great for you. Our Meze plate combines falafel, hummus, and an Israeli salad (my fave). It’s delicious, healthy, easy to prepare and great for dinner or lunch. I like to make a larger batch so that I have enough for a few easy meals throughout the week.
2 cups of cooked lentils (It’s best to leave a tiny bit of crunch versus overcooking the lentils)
1 cup of chopped cilantro (stems included)
1 cup of chopped parsley (stems included)
juice of 1/2 of small to medium lemon
4 tsp of olive oil
1 clove of garlic
1 tsp of cumin
1 tsp of salt
2-3 tbsp of almond flour
Preheat oven to 350 degrees. Blend all ingredients except for the almond flour in your food processor or high speed blender. You want to leave some larger pieces of lentils when blending. Next, mix in 1-2 tbsp almond flour. Test a sample to see if if the mixture sticks together when you roll it into a ball, if it doesn’t add more almond flour. Take about a tablespoon at a time, roll in into a ball and place on your baking sheet. Press each ball down to slightly flatten. Bake for 10-20 minutes until golden brown and then flip and cook for another 5-10 minutes until both sides are lightly browned.
I like to use the Vitamix recipe (below) because it’s fast and easy or buy store bought hummus for the sake of time.
2 cans of chickpeas, liquid reserved from 1 can
1/4 c. sesame seeds
1 tbsp of olive oil
1/4 c. lemon juice
1 garlic clove
1 tsp cumin
1/8 tsp salt
Place ingredients in your Vitamix or high speed blender in the order they are listed in. Increase to max speed and blend for 1 minute. Season with paprika (optional).
2 large cucumbers
5-7 roma tomatoes
1/2 red onion
1 /2 cup parsley chopped (stems included)
1 lemon juiced
Salt and pepper to taste.
Chop the cucumbers, tomatoes, red onion and parsley into small pieces and place in medium mixing bowl. Mix in lemon juice, salt and pepper.