Vegan Grape Mezze Platter

Method

1. For the Falafel: Drain chickpeas.
2. 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.
3. Refrigerate, covered, for at least an hour or overnight.
4. 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.
5. For the Baba Ganoush: Place the eggplants on the top of a pre-heated grill on medium high heat.
6. 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.
7. When the eggplant has cooled, scoop the flesh from the charred skin and remove seeds if desired.
8. Place the eggplant, tahini, garlic, grapes, lemon juice, olive oil, salt, pepper, and yogurt in a food processor and purée until smooth.
9. Chill until ready to serve.
10. For the Tabbouleh: Combine all ingredients and mix well. Adjust seasoning as necessary with more lemon juice and salt.
11. 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.
12. 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.
13. Fry the balls until golden brown; drain on paper towels.
14. Serve all components on a platter with whole wheat pita and lettuce.