Vegan Grape Mezze Platter
6
PortionsThis vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer.
Ingredients
- FALAFEL
1 cup Dried chickpeas, soaked overnight
1 cup Onion, roughly chopped
1 cup Parsley, chopped
½ cup Cilantro, chopped
1 tsp Salt
4 ea Garlic cloves
1 tsp Cumin
1 tsp Baking powder
½ up Flour (if needed)
12 ea Red California grapes, halved1
Vegetable oil, for frying
BABA GANOUSH2 ea Eggplants, large
1 cup Green California grapes
½ cup Tahini
2 ea Garlic cloves, minced
2 ea Lemon, juice of2 ea.
2 Tbsp Pure olive oil, not extra-virgin
Salt
Black pepper, ground
½ cup Yogurt
TABBOULEH1 cup Bulgur wheat, cooked
1 cup Green California grapes, halved
1 cup Roma tomatoes, diced
Ingredients4 ea Green onions, sliced
3 cups Parsley, coarsely chopped
½ cup Mint, washed, coarsely chopped
¼ cup Extra-virgin olive oil
2 ea Lemon, juice of
Salt
MARINATED BLACK GRAPES2 cups Black California grapes, whole
1 Tbsp Rosemary, minced
2 tsp Parsley, minced
1 Tbsp Garlic, slivered
½ tsp Red pepper flakes
¼ cup Extra virgin olive oil
1 tsp Salt
GARNISH1 ea Lettuce, head of, shredded
6 ea Whole wheat pita
Directions
- For the Falafel: Drain chickpeas.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, cilantro, salt, garlic, cumin, and baking powder. Process until blended but not puréed—it should look mealy. Add flour if needed so that the dough forms a small ball and no longer sticks to your hands.
- Refrigerate, covered, for at least an hour or overnight.
- Form the chickpea mixture into balls, about the size of walnuts, stuffing two halves of red grapes in the middle, using water to wet hands so the balls don’t stick.
- For the Baba Ganoush: Place the eggplants on the top of a pre-heated grill on medium high heat.
- Char the eggplant on all sides until they are very tender and have lost about half of their original size. Allow eggplants to cool before proceeding.
- When the eggplant has cooled, scoop the flesh from the charred skin and remove seeds if desired.
- Place the eggplant, tahini, garlic, grapes, lemon juice, olive oil, salt, pepper, and yogurt in a food processor and purée until smooth.
- Chill until ready to serve.
- For the Tabbouleh: Combine all ingredients and mix well. Adjust seasoning as necessary with more lemon juice and salt.
- For the Marinated Black Grapes: Heat an oven to 450°F. Place grapes on a sheet pan lined with parchment in the preheated oven for 3 minutes until just starting to soften. Remove and cool to room temperature. Combine all ingredients for the marinated black grapes and mix well.
- To Assemble: Heat 3 inches of oil to 375°F in a deep pot or wok and fry 1 falafel ball to test. If it falls apart, add a little flour.
- Fry the balls until golden brown; drain on paper towels.
- Serve all components on a platter with whole wheat pita and lettuce.
