Middle Eastern Feast With Mount Zero Falafels

Posted by Romy Lawson on

Buckwheat tabbouleh

2 cups cooked buckwheat, rinsed

1 tomato finely diced

½ continental cucumber, finely diced

1 handful mint finely chopped

1 handful parsley, finely chopped

salt & pepper

Juice of ½ lemon

1 spring onion, finely sliced



  1. Boil buckwheat until tender, rinse with cool water and drain
  2. Slice your tomato in half and scoop out seeds, then finely dice
  3. Cut your cucumber in ½ and use teaspoon to scoop out seeds, then finely dice
  4. Chop parsley, mint & spring onion
  5. Add all ingredients plus S & P and lemon juice into bowl and mix gently


Mount Zero falafels

1 cup falafel mix

½ onion

handful coriander (or you can use mint or parsley)

¾ cup water



  1. Place Falafel Mix in Food Processor with onion, a handful of chosen herb and add water. Blend well.
  2. Allow to sit for 15 minutes. Press firmly together into walnut sized spoonfuls and fry gently in oil, turning when golden.


400g cooked Mount Zero chickpeas

3 TBSP hulled tahini

2 garlic cloves

1 TBSP preserved lemon (can roughly chop beforehand)

1 TBSP nutritional yeast

½ cup EVOO
½ cup water

big pinch salt & pepper


  1. Place all ingredients in food processor and blitz until it’s all combined
  2. You can add more S&P, lemon or garlic depending on your tastes


To arrange your platter

You will need:

  • Nan’s pickles (unfortunately these are only reserved for the inner sanctum of our lucky family, but you can look at using a pickle/onion preserve that you find at any good grocery store)
  • Radishes, thinly sliced
  • Fresh rocket
  • Black sesame seeds & smoked paprika


  1. Place hummus in the centre of the platter, sprinkle paprika and black sesame seeds on top
  2. Scoop in buckwheat salad to one section outside of the hummus
  3. Then layer falafels, radishes, rocket and pickles around the outside of the hummus neatly
  4. Serve with your fave flatbread & minted yoghurt & enjoy






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