Mediterranean Mezze Plate

Directions

For the falafel:

1. Place lentils and onions into the bowl of a food processor. Add parsley, cilantro, salt, pepper, garlic, and cumin. Process until blended but not puréed—mixture should look mealy. If needed, add a bit of flour.
2. Sprinkle in baking powder, and adjust seasoning to taste.
3. Form mixture into 30 balls, about the size of walnuts, using water to wet hands so mixture doesn’t stick to your hands.
4. Add 3 inches of oil to a deep pot or wok, and heat to 350°F (180°C). Fry one falafel to test - if it crumbles apart, add more flour. Fry remaining falafel until golden brown; drain on paper towels.

For the hummus:

5. In a food processor, add lemon juice, garlic, and salt. Process until garlic is very finely chopped. Let mixture rest so garlic can mellow, ideally 10 minutes or longer.
6. Add tahini and blend until thick and creamy, scraping down the bowl as required.
7. Add water as necessary to adjust consistency. Add cumin and lentils. Drizzle with oil while processing. Blend until smooth and adjust seasoning as needed.

For the marinated salad:

8. In a large bowl, whisk together oil, vinegar, mustard, and oregano.
9. Toss vegetables and herbs in the vinaigrette and refrigerate for at least 2 hours to marinate.

For the build:

10. Arrange all components on a large platter for shared service.