Levantine Meze

This recipe works in combination with: Spiced Spinach & Chickpea Medley, Spinach & Oyster Mushroom Gratin, Tagliatelle al Funghi. This recipe features in these meal plans: Vegetarian Specials.

A Middle-Eastern meze with falafels, tabbouleh and garlic yogurt.


  • 85g of Greek yogurt
  • 2/3 tin of chickpeas, drained
  • 1 small tomato (approx 75g), deseeded and chopped
  • 50g of bulgar wheat
  • 3 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • pinch of cayenne pepper
  • 1 tbsp ground coriander
  • 2 tsp lemon juice
  • 1 tbsp plain white flour
  • 1 tbsp fresh parsley, chopped
  • 3 tbsp fresh mint, chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 5 mins
  • Price per person: £1.35
  • Store cupboard: Cook's
  • Calories per serving: 587
  • 5-a-day per serving: 1.6
  • Print Recipe
Levantine Meze photo

698 cooks think so


  1. For the tabbouleh, prepare the bulgar wheat according to the packet instructions and set aside to cool. Once cool, mix in the tomato and parsley along with 1 tbsp olive oil, 1 tsp lemon juice and 1 tsp mint. Season with salt and pepper.
  2. Roughly mash the chickpeas in a bowl with a potato masher or a fork. Add 1/2 the garlic, 1 tsp mint, the turmeric, cumin, cayenne pepper, coriander, and 1 tsp lemon juice. Season with salt and pepper. Mix thoroughly, cover and set aside.
  3. Mix together 2 tbsp olive oil, the yogurt and the remaining garlic and 2 tsp mint. Season with salt and pepper and set aside.
  4. Shape the chickpea mixture into 3cm balls and flatten, dusting with a little flour. Heat a frying pan and wipe the pan with a little oil. Fry for 1-2 minutes on each side until browned.
  5. Serve the cooked falafel with the tabbouleh and garlic yogurt.

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