Middle Eastern Platter

The secrets of good falafel are ensuring that the chickpeas are processed until fine and that the mix is thick enough to be moulded in spoons, and frying for just long enough for the chickpeas to cook through. The brine pickling for the pickled vegetables also works with cucumbers, while the vinegar method for the okra suits celery, carrots and cauliflower. We like to make tabbouleh in the Lebanese way – lots of herb and little couscous.