eCook Meal
Vibrant Veggie Mezze Platter
with crispy falafel balls, coconut tzatziki & golden pita chips
A little bit of everything! Crunchy pita, creamy coconut tzatziki, delicious baked falafel balls, mutabal (similar to baba ganoush but made from roasted aubergine) with loads of garlic, lemon juice and tahini. Topped with kalamata olives and fresh radish, this platter is truly a-mezze-ing!
Serving guide
Choose your portion size.
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, Radish rounds 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 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.
MUTABAL
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 blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra 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 to keep warm. When cool enough to handle, slice in quarters. Toss the rinsed salad leaves with the dressed tomatoes and Radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine mutabal. Garnish with the remaining lemon wedge on the side. 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, Radish rounds 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 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 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.
MUTABAL
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 blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra 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 to keep warm. When cool enough to handle, slice in quarters. Toss the rinsed salad leaves with the dressed tomatoes and Radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine mutabal. Garnish with the remaining lemon wedges on the side. 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, Radish rounds 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.
MUTABAL
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 blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra 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 to keep warm. When cool enough to handle, slice in quarters. Toss the rinsed salad leaves with the dressed tomatoes and Radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine mutabal. Garnish with the remaining lemon wedges on the side. 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, Radish rounds 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.
MUTABAL
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 blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra 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 to keep warm. When cool enough to handle, slice in quarters. Toss the rinsed salad leaves with the dressed tomatoes and Radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the Aubergine mutabal. Garnish with the remaining lemon wedges on the side. Feast to your heart's content!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R294.07
for 4 servings · R73.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Coconut Yoghurt needs 160 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Tahini needs 30 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
-
Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Outcast Classic Falafel Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vibrant Veggie Mezze Platter?
The preparation time for Vibrant Veggie 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 Veggie Mezze Platter with crispy falafel balls, coconut tzatziki & golden pita chips?
The total time required to make Vibrant Veggie Mezze Platter with crispy falafel balls, coconut tzatziki & golden pita chips is between 40 and 55 minutes.
How many servings does Vibrant Veggie Mezze Platter provide?
4 servings
What are the main ingredients in Vibrant Veggie Mezze Platter?
Aubergine, Butter Beans, Coconut Yoghurt, Cucumber, Garlic, Lemon, Outcast Classic Falafel Mix, Outcast Falafel Classic Mix, Pita Bread, Pitted Kalamata Olives, Plum Tomato, Radish, Salad Leaves, Tahini
What is the nutritional information of Vibrant Veggie Mezze Platter?
Calories: 701, Carbs: 107 grams, Fat: grams, Protein: 25.7 grams, Sugar: 21.2 grams, Salt: 1428 grams
How do I prepare Vibrant Veggie Mezze Platter?
MUTABAL: 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 blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra drizzle of oil if necessary. SALAD & TZATZIKI: In a bowl, combine the chopped olives, radish rounds 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 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 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. YUM!: Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine mutabal. Garnish with the remaining lemon wedges on the side. Feast to your heart's content! 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 to keep warm. When cool enough to handle, slice in quarters. Toss the rinsed salad leaves with the dressed tomatoes and radish. 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.
What should be prepared from my kitchen to make Vibrant Veggie Mezze Platter?
Aubergine, Butter Beans, Coconut Yoghurt, Cucumber, Garlic, Lemon, Outcast Classic Falafel Mix, Outcast Falafel Classic Mix, Pita Bread, Pitted Kalamata Olives, Plum Tomato, Radish, Salad Leaves, Tahini
How many calories does Vibrant Veggie Mezze Platter have?
701 calories
How much fat content does Vibrant Veggie Mezze Platter have?
grams