Dubai Veg Platter | Middle Eastern Veg Thali | Falafel, Hummus & Salad by Chef Ajay Chopra

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Welcome to a journey of Middle Eastern flavors with this Dubai Veg Platter! a delightful combination of falafel, hummus, fresh salad, pita bread, and pickled vegetables, perfect for a healthy, flavorful meal. This platter is packed with protein, fiber, and a variety of vibrant flavors. Whether you’re looking for a wholesome lunch or dinner option, this Dubai-style Veg Thali has it all!

Portion servings: 4-5 pax
Preparation time: 4 hours
Cooking time: 120 mins

Ingredients

Hummus:

Chickpeas soaked 1½ cup
Water as required
Salt ½ tsp
Garlic 9-10 cloves
Tahini 2 tbsp
Curd 2 tbsp
Lemon juice 1 tbsp
Olive oil ¼ cup
Salt ½ tsp
Jeera powder ½ tsp
Chickpea water as required

Pickle Vegetables:

Water as required
Vinegar ½ cup
Star anise 1 pc
Black Pepper 12-15 pcs
Bay leaf 1 pc
Coriander seeds 1 tbsp
Sugar 2 tbsp
Salt 1 tsp

Beetroot batons ½ cup
Green chilli 4-5 pcs
Carrot batons ½ cup
Cucumber batons ½ cup
Feta cheese 1 tbsp

Falafel:

Chickpeas soaked 1½ cup
Spring onion chopped ½ cup
Parsley ½ cup
Coriander leaves a handful
Mint leaves ¼ cup
Salt 1 tsp
Jeera powder 1 tsp
Banana chilli 3 pcs
Garlic 10-12 cloves
Besan 2 tbsp
Baking soda ¼ tsp
Sesame seeds 1 tbsp
Blackpepper powder ¼ tsp

Pita Bread:

Warm milk ½ cup
Sugar 1 tsp
Yeast ½ tsp
Refined flour 2 cups
Salt ½ tsp
Yeast & milk mixture
Olive oil ½ tbsp
Water as required

Fattoush salad:

Green capsicum 1 pc
Onion 1 pc
Tomato 1 pc
Cucumber 1 pc
Iceberg lettuce 1 pc
Olive sliced 1 tbsp

Dressing:
Lemon juice ½ pc
Black pepper crushed ½ tsp
Salt ½ tsp
Olive oil ¼ cup
Coriander chopped ½ tbsp
Mixed herbs ½ tsp

Toum:

Mayonnaise 1 cup
Garlic 12-15 cloves
Olive oil 1 tbsp
Salt a pinch
Lemon juice ½ pc

Methods:

Hummus:

Pressure Cook Chickpeas: Soak chickpeas overnight and pressure cook for 4-5 whistles with water and salt until tender.
Blend Ingredients: In a blender, combine the cooked chickpeas, garlic, tahini, curd, lemon juice, olive oil, salt, and jeera powder.
Adjust Consistency: If the mixture is hard to grind, add the reserved chickpea water to achieve a smooth, creamy texture.

Pickled Vegetables:
Boil Pickling Liquid: In a saucepan, bring water, vinegar, star anise, black pepper, bay leaf, coriander seeds, sugar, and salt to a boil. Let simmer.
Pickle Vegetables: Add beetroot, green chilli, carrot, and cucumber batons to the boiling liquid. Remove from heat and let the vegetables marinate until pickled.

Falafel:
Roast Banana Chillies: Roast the banana chillies directly over a flame until charred. Roughly chop them.
Grind Ingredients: Grind soaked chickpeas, spring onion, parsley, coriander, mint, roasted banana chillies, garlic, and sesame seeds into a coarse mixture.
Form the Mixture: Add besan, baking soda, jeera powder, salt, and black pepper. Mix well.
Shape and Fry: Shape the mixture into small balls or patties and deep fry them until golden and crisp.

Pita Bread:
Activate Yeast: Mix warm milk, sugar, and yeast, and let it sit for a few minutes until frothy.
Make Dough: In a bowl, combine flour and salt. Add the yeast mixture and mix to form a dough.
Knead and Rest: Add olive oil and water gradually, kneading until soft. Let the dough rise until it doubles in size.
Shape and Cook: Roll the dough into small rounds and cook on a hot pan or bake until the bread puffs and turns golden.

Fattoush Salad:
Prepare Vegetables: Chop green capsicum, onion, tomato, cucumber, and lettuce into bite-sized pieces. Toss with sliced olives.
Make Dressing: Whisk together lemon juice, black pepper, salt, olive oil, coriander, and mixed herbs.
Toss Salad: Drizzle the dressing over the vegetables and toss gently to coat.
Add Feta Cheese: Finally, crumble feta cheese on top before serving.

Toum:
Blend Ingredients: In a blender, combine mayonnaise, garlic, olive oil, salt, and lemon juice.
Make Creamy Sauce: Blend until smooth and creamy.

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