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VEGAN Greek board - apricot and cumin falafel, paprika hummus, tzatziki, pitta and salad

This is great as a sharer style board to chuck in the middle. I know it looks like a lot of effort, but it really doesn't take that long at all. AND, even better, your food processor does about 80% of the work for you - quick, easy and minimal washing up? What a winner.


Ingredients:


Cumin, chilli and apricot falafel:

  • 1 tin chickpeas

  • 1/2 white onion

  • 1 clove garlic

  • 4-5 dried apricots

  • 1 handful fresh coriander

  • 1 handful fresh parsley

  • 1tsp dried cumin

  • 1tsp paprika

  • 1tsp chilli flakes (optional)

  • 2tbsp plain flour

  • Salt and pepper


Paprika hummus:

  • 1 tin chickpeas

  • 1/2 clove garlic

  • 2tbsp extra virgin olive oil (plus extra for drizzling on top)

  • Juice of 1 medium lemon

  • 1/2 tsp cumin

  • 2-3tbsp water

  • Salt to taste

  • Paprika to sprinkle on top


Tzatziki:

  • 4tbsp oat yoghurt

  • 1/2tsp garlic salt

  • Juice of 1/2 lime

  • Handful of chopped coriander

  • 1/4 cucumber

  • Salt and pepper


...The rest:

  • Pittas

  • Lettuce

  • Mixed peppers

  • Thinly sliced red onion


Method:

For the falafel:

  1. Drain your chickpeas and dry them on some kitchen roll.

  2. Roughly chop your onion and dried apricots then throw everything into a blender and pulse for about 1 minute.

  3. If you have time, put these in the freezer for about 15 minutes before cooking

  4. You can make your hummus and tzatziki whilst you wait - see below!


For the hummus:

  1. Drain your chickpeas, peel your garlic clove and throw everything into a blender.

  2. Pulse for about 2 minutes and add a few tbsp of water if it is too thick.

  3. Drizzle with more olive oil and sprinkle paprika over the top.

For the tzatziki:

  1. Grate your cucumber and squeeze all the water out (top tip: to do this you can pop it in a clean tea towel and squeeze!)

  2. Mix your yoghurt, lime juice, grated cucumber, garlic salt, coriander and salt and pepper together and pop it in the fridge until you are ready to serve it.

Next steps:

  1. Roll your falafel into balls then flatten them into discs on the baking tray (make sure it’s non stick - if not, just line your tray with some greaseproof paper or rub some olive oil over it)

  2. Pop your falafel in the oven for 30-35 minutes at 200 degrees.

  3. Toast your pittas, slice up your peppers, lettuce and red onion and plate up. Enjoy!


Love, Soph x



I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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