Why eat one dish for dinner when you can have a little bit of everything? This platter shows off with crunchy pita, creamy coconut tzatziki, delicious baked falafel balls, and a garlicky aubergine hummus dip. Sided with a fresh salad, this platter is truly a-mezze-ing!
Vibrant Mezze Platter
Vibrant Mezze Platter
with crispy falafel balls, coconut tzatziki & golden pita chips
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Coconut Yoghurt
- Cucumber
- Garlic Clove
- Garlic Cloves
- Hummus
- Outcast Falafel Mix
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PREP
Preheat the oven to 220°C. Boil the kettle. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 100ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated Cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place a whole, unpeeled garlic clove on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
Aubergine HUMMUS
When the Aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful, it will be hot. Place the aubergine and garlic flesh into a bowl and mash with a fork. Add the hummus and some seasoning and mix to combine. Add a drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pita for about 30-60 seconds per side until heated through and lightly toasted. When cool enough to handle, slice into quarters. Toss the rinsed salad leaves with the dressed Tomatoes & olives.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine hummus for dipping. Feast to your heart's content!
PREP
Preheat the oven to 220°C. Boil the kettle. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated Cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place some whole, unpeeled garlic cloves on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
Aubergine HUMMUS
When the Aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful, it will be hot. Place the aubergine and garlic flesh into a bowl and mash with a fork. Add the hummus and some seasoning and mix to combine. Add a drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. If you’d prefer – toast the pitas in the oven for 3-4 minutes until heated through and crisp. Stack the heated ones on top of one another. When cool enough to handle, slice into quarters. Toss the rinsed salad leaves with the dressed Tomatoes & olives.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine hummus for dipping. Feast to your heart's content!
PREP
Preheat the oven to 220°C. Boil the kettle. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 300ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated Cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic cloves on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
Aubergine HUMMUS
When the Aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful, it will be hot. Place the aubergine and garlic flesh into a bowl and mash with a fork. Add the hummus and some seasoning and mix to combine. Add a drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. If you’d prefer – toast the pitas in the oven for 3-4 minutes until heated through and crisp. Stack the heated ones on top of one another. When cool enough to handle, slice into quarters. Toss the rinsed salad leaves with the dressed Tomatoes & olives.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine hummus for dipping. Feast to your heart's content!
PREP
Preheat the oven to 220°C. Boil the kettle. Place the Aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 400ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated Cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic cloves on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
Aubergine HUMMUS
When the Aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful, it will be hot. Place the aubergine and garlic flesh into a bowl and mash with a fork. Add the hummus and some seasoning and mix to combine. Add a drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. If you’d prefer – toast the pitas in the oven for 3-4 minutes until heated through and crisp. Stack the heated ones on top of one another. When cool enough to handle, slice into quarters. Toss the rinsed salad leaves with the dressed Tomatoes & olives.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine hummus for dipping. Feast to your heart's content!
Frequently Asked Questions
What is the preparation time for Vibrant Mezze Platter?
The preparation time for Vibrant Mezze Platter with crispy falafel balls, coconut tzatziki & golden pita chips is between 15 and 30 minutes.
What is the total time required to make Vibrant Mezze Platter with crispy falafel balls, coconut tzatziki & golden pita chips?
The total time required to make Vibrant Mezze Platter with crispy falafel balls, coconut tzatziki & golden pita chips is between 40 and 55 minutes.
How many servings does Vibrant Mezze Platter provide?
4 servings
What are the main ingredients in Vibrant Mezze Platter?
Aubergine, Coconut Yoghurt, Cucumber, Garlic Clove, Garlic Cloves, Hummus, Outcast Falafel Mix, Pita Bread, Pita Breads, Pitted Kalamata Olives, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Vibrant Mezze Platter?
Calories: 631, Carbs: 97 grams, Fat: grams, Protein: 22.3 grams, Sugar: 20 grams, Salt: 1116 grams
How do I prepare Vibrant Mezze Platter?
PREP: Preheat the oven to 220°C. Boil the kettle. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. SALAD & TZATZIKI: In a bowl, combine the chopped olives and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated cucumber and coconut yoghurt with seasoning. FALAFEL: When the aubergines have 10 minutes remaining, place some whole, unpeeled garlic cloves on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel. PITA: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. If you’d prefer – toast the pitas in the oven for 3-4 minutes until heated through and crisp. Stack the heated ones on top of one another. When cool enough to handle, slice into quarters. Toss the rinsed salad leaves with the dressed tomatoes & olives. YUM!: Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine hummus for dipping. Feast to your heart's content! AUBERGINE HUMMUS: When the aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful, it will be hot. Place the aubergine and garlic flesh into a bowl and mash with a fork. Add the hummus and some seasoning and mix to combine. Add a drizzle of oil if necessary.
What should be prepared from my kitchen to make Vibrant Mezze Platter?
Aubergine, Coconut Yoghurt, Cucumber, Garlic Clove, Garlic Cloves, Hummus, Outcast Falafel Mix, Pita Bread, Pita Breads, Pitted Kalamata Olives, Salad Leaves, Tomato, Tomatoes
How many calories does Vibrant Mezze Platter have?
631 calories
How much fat content does Vibrant Mezze Platter have?
grams
Woolies Products in this dish
