Go Back

Beirut Bites: Lebanese Mezze Board Recipe

A shareable, naturally vegetarian Lebanese mezze board with crispy homemade falafel, parsley-packed tabbouleh, hummus, warm pita, pickled turnips, and olives. Store-bought shortcuts included.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Middle Eastern
Ingredients Equipment Method

Ingredients
  

  • 1 can chickpeas 15 oz, drained and dried extremely well on paper towels
  • 1/2 small white onion roughly chopped
  • 3 garlic cloves
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1.5 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp baking powder
  • 3 tbsp all-purpose flour
  • Salt and pepper to taste
  • Vegetable oil for frying
For the tabbouleh:
  • 1 cup fresh flat-leaf parsley finely chopped; this is the main ingredient, not a garnish
  • 2 roma tomatoes very finely diced
  • 3 green onions finely sliced
  • 2 tbsp fine bulgur wheat soaked in water for 10 minutes then squeezed completely dry
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • salt to taste
For the board:
  • Good hummus store-bought is fine
  • Warm pita
  • Pickled turnips — the bright pink ones from a Middle Eastern store these are not optional, they are the thing
  • Olives any variety you like
  • Good olive oil and za'atar for dipping

Equipment

  • 1 Food Processor (or a box grater and a sharp knife)
  • 1 Large skillet or deep pot for frying (skip if baking)
  • 1 Baking sheet  (only if baking the falafel)

Method
 

For the falafel
  1. Pulse the chickpeas, onion, garlic, herbs, and spices in a food processor until crumbly but not smooth. You want texture, not hummus — over-processing is the most common reason homemade falafel falls apart in the fryer, so stop as soon as the mixture holds together when pressed between your fingers.
  2. Transfer to a bowl, add the flour and baking powder, and mix. Refrigerate for 30 minutes if you can; it helps the mixture hold its shape. Shape into small balls. Fry at 350°F for 3 to 4 minutes until deeply golden and crispy, or bake at 400°F for 25 minutes, flipping halfway.
  3. The fried version is better. I said what I said. If you don't own a food processor, a box grater plus finely mincing everything by hand gets you close, though the texture will be a little rougher.
For the tabbouleh
  1. Combine everything in a bowl and toss. The ratio should feel herb-heavy — this is a parsley salad with tomatoes and bulgur, not a bulgur salad with some parsley folded in. Let it sit for 10 minutes before serving so the flavors settle.
  2. Taste and add more lemon or salt as needed; it should taste bright and very fresh, almost sharp. Tabbouleh actually improves slightly after an hour in the fridge, so it's one of the few components here you can genuinely make ahead without losing quality.
To build the board:
  1. Bowl of hummus in the center, pita around it, falafel on one side, tabbouleh on another, pickled turnips and olives filling the gaps. Drizzle olive oil over the hummus and dust it generously with za'atar.
  2. Set it in the middle of the table and do not assign portions. Let people eat freely