A Cook’s Canvas tells us everything about how to make the perfect Mediterranean Feast (in collaboration with Imperfect Produce and Pereg). She used REVOL EQUINOXE line for this beautiful display.
For the falafel
- 2 cups dry chickpeas
- 2 large onions, quartered
- 3 cloves fresh garlic
- 1/2 medium jalepeño, seeded and diced
- 2 T. Pereg falafel seasoning
- 1 C. Fresh flat leaf parsley, coarsely chopped
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2-3 cups vegetable oil of your choice for frying for frying, I like to use sunflower.
For the hummus with Zatar
- 8 oz. dried chickpeas, soaked overnight then drained
- 6 C. water
- 1 C. chickpea liquid reserved
- 1/4 C. tahini
- 3 cloves garlic
- 1 tsp. Pereg zahtar seasoning
- 1 1/2 tsp sea salt
- 2 T. olive oil
For the Chicken Shawarma
- 2 lbs boneless chicken thighs, cut in half
- 6 tsp Pereg Shawarma seasoning
- 8 cloves garlic, minced
- 1 tsp sea salt
- 1 T. Aleppo pepper flakes
- 2 lg. white onions, quartered
- 2 T. fresh flat-leaf parsley
- 1/4 C. olive oil
There are many components for this Mediterranean Feast. The 3 main ones are here. All the recipes can be found in A Cook’s Canvas website.
Start with the Falafels
- First sort through dry chickpeas, rinse well then soak overnight in plenty of cold water. Drain well, then combine chickpeas, onions, garlic, jalapeño, and parsley to the bowl of a large food processor.
- Then blend the mixture for 30-40 seconds until coarse but starting to come together. Add the Pereg falafel seasoning, salt, pepper, baking powder, and baking soda. Pulse for another 10 seconds to bring together. Use a small ice cream scoop or a spoon to portion the dough into balls, all roughly the same size for even frying.
- To cook your falafels, preheat oil in a 3qt saucepan to 375’F. Once the oil is ready, cook falafel in small batches of three and cook until golden brown and crispy (roughly 4-6 min). Drain on a paper towel-lined plate and keep warm in the oven until ready to serve.
Then prepare the Hummus
- Cook chickpeas in a pressure for 1 hour at high pressure, or simmer on the stovetop for 2-1/2 hours or until tender.
- Then drain the chickpeas reserving one cup cooking liquid.
- Chill the peas until cool then place in a food processor. Add tahini, garlic cloves, sea salt, olive oil, and zahtar and blend until well combined. Add reserved cooking liquid a little at a time while blending until smooth, approximately 3-4 minutes.
- Chill well and serve with a drizzle of olive oil and a sprinkle of zahtar.
Make the Chicken Shawarma
- Preheat the oven 425’F
- Add the chicken and all ingredients to a freezer bag, making sure to thoroughly combine ingredients to evenly coat the chicken. Marinade for 4 hours and then roast in the oven for 30-40 mins or until they begin to brown slightly.
- Then remove from oven and thinly slice chicken/onions, then return to oven to cook an additional 20 minutes. Remove from oven, rest briefly then sprinkle with a handful of chopped parsley. Keep in a warm oven until ready to serve.
To check her recipe for the Israeli Salad and the Radicchio salad > you can read her entire article here.
Check out another recipe by A Cook’s Canvas here.