Rainbow mezzo Feast


2 cups (240g) frozen peas, thawed

400g (12 ½ ounce) canned chickpeas (garbanzo beans),drained, rinsed

1 clove garlic, crushed

½ cup firmly packed fresh parsley leaves

½ cup firmly packed fresh coriander ( cilantro) leaves

1 teaspoon ground cumin

1 teaspoon ground coriander

1 ½ tablespoons plain (all-purpose flour)

½ (50g) packed dried bread crumbs

1 teaspoon finely grated lemon rind

1/3 cup (80ml) olive oil

200g (ounce) baby carrots, trimmed


2 medium beetroot (beets) 350g), trimmed

2 whole cloves garlic, unpeeled

1 cup (100g) walnuts, roasted

2 tablespoons lemon juice

1 tablespoon hulled tahini


1 medium carrot (120g), grated coarsely

400g (12 ½ ounces) canned chickpeas (garbanzo beans),drained, rinsed

1 tablespoon hulled tahini

2 tablespoons lemon juice

A teaspoon freshly grated turmeric

½ tablespoon ground cumin

1 clove garlic, crushed

¼ cup (60ml) olive oil


½ cup (100g) white quinoa, rinsed, drained

2 cups (500ml) Water

1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely

Mint leaves, chopped finely

200g (6 ½ ounces) cherry tomatoes,quartered

3 green onions (escallions), sliced thinly

1 tablespoon olives oil

1 tablespoon lemon juice


Make dip and tabbouleh.

To make falafel, process peas, chickpeas, garlic, herbs, spices, flour, breadcrumbs and rind until combined; season to taste. Shape 2 tablespoon amounts of mixture into balls; flatten slightly.Place on a plate or tray.

3 heat oil in a large non-stick frying pan over medium heat. Cook felafel, in batches, for 2 minuets each side or until golden and heated through.

4 serve felafel with dips, quinoa tabbouleh and baby carrots.