Falafel Balls and Pomegranate

I do a lot of cooking and catering as part of my full-time job. Yesterday I prepared a reception for a Lebanese novelist, and wanted to make the spread colorful and welcoming. For sweets, I put together a dessert tray of baklava, kolache (nut rolls) grapes, figs and dates.

Middle Eastern Dessert Platter
Middle Eastern Dessert Platter

I love fava beans, and Ful Madamas, so I made a salad using my own recipe, which is primarily fava beans, a healthy handful of chopped parsley,  4 minced garlic cloves, the fresh juice of one lemon, and boiled eggs to garnish.

Ful Madamas
Ful Madamas

Though I usually lean towards elaborate platters instead

of individual hors d’oeuvres for an event like this, I wanted to play a bit in the kitchen and so made up this hors de’oevor using falafel balls, slices of pickled turnip (which I love), a drizzle of tahini sauce, and fresh parsley.

falafel hors e'oevors

Alongside some of my usual tricks (crudite tray, fresh pitas, hummos) I added a platter of stuffed grapes leaves, fried eggplant in tomatoe sauce, and stuffed cabbage leaves.

Stuffed Grape Leaves Platter
Stuffed Grape Leaves Platter
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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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