This is one of my regular go-to appetizer recipes for get togethers and parties. It's really quick to pull together and looks impressive when you serve it. Even better? It’s a vegetarian dish and a healthy one, which is a nice change from your usual appetizer line-up. You can make the falafel up to a week in advance, which makes this a snap to put together minutes before you need to serve it. I like to pan fry the falafel in a tablespoon of oil instead of deep frying, which still makes it crispy while keeping it healthy. The pomegranates and pistachio topping add a nice crunch and touch of sweetness. All around - this recipe is a real winner!
1 package falafel mix
1/2 onion, minced
1 large handful parsley, minced
1 container hummus
1 container tzatziki
1/2 cup shelled pistachios, roughly chopped
1/2 cup pomegranates
zest of 1/2 lemon
handful fresh mint, chopped
handful fresh cilantro, chopped
Prepare falafel mix according to package directions. Add minced onion and parsley. Cook according to package directions or if you want to make a ‘lighter’ version, just shallow fry the falafel instead, making sure to turn them as they brown. Set aside to cool.
Falafel can be made up to one week in advance and stored in the refrigerator.
To serve, take a large platter and spread the container of hummus on one side of the plate and the container of tzatziki on the other.
Scatter falafel balls evenly across the platter.
Top with pistachios, pomegranates, lemon zest, mint and cilantro.