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Mediterranean Mezze Platter: Easy Homemade Dips & 5-Ingredient Falafel

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This vibrant Mediterranean Mezze Platter features easy homemade dips—hummus, tzatziki, baba ganoush—and crispy 5-ingredient baked falafel. Perfect for gatherings, potlucks, or a cozy dinner, it’s a colorful, nourishing spread that’s simple to customize and sure to impress.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed (for falafel)
  • 1/2 cup fresh parsley, roughly chopped (for falafel)
  • 2 cloves garlic, minced (for falafel)
  • 1 tsp ground cumin (for falafel)
  • 1/4 cup all-purpose flour or chickpea flour (for falafel)
  • Salt & pepper, to taste (for falafel)
  • 1 can (15 oz) chickpeas, drained and rinsed (for hummus)
  • 1/4 cup tahini paste (for hummus)
  • 2 tbsp lemon juice (for hummus)
  • 1 clove garlic (for hummus)
  • 2 tbsp olive oil, plus more for serving (for hummus)
  • 1/4 tsp ground cumin (for hummus)
  • Salt, to taste (for hummus)
  • 2–3 tbsp water (for hummus)
  • 1 cup Greek yogurt (for tzatziki)
  • 1/2 cup cucumber, finely grated (for tzatziki)
  • 1 tbsp olive oil (for tzatziki)
  • 1 tbsp lemon juice (for tzatziki)
  • 1 clove garlic, minced (for tzatziki)
  • 1 tbsp fresh dill, chopped or 1 tsp dried dill (for tzatziki)
  • Salt & pepper, to taste (for tzatziki)
  • 1 large eggplant (about 1 lb) (for baba ganoush)
  • 2 tbsp tahini (for baba ganoush)
  • 2 tbsp lemon juice (for baba ganoush)
  • 2 tbsp olive oil (for baba ganoush)
  • 1 clove garlic (for baba ganoush)
  • Salt & pepper, to taste (for baba ganoush)
  • Assorted fresh vegetables: cherry tomatoes, cucumber slices, bell pepper strips, radishes
  • Pita bread or flatbread, cut into wedges
  • Feta cheese, cubed
  • Kalamata olives or other Mediterranean olives
  • Extra herbs for garnish: parsley, mint, dill

Instructions

  1. Prepare the Falafel: Add chickpeas, parsley, garlic, cumin, flour, salt, and pepper to a food processor. Pulse until a coarse, slightly sticky dough forms (about 1 minute). If too dry, add 1–2 tsp water. Scoop out 12–14 small balls, flatten gently, and place on a parchment-lined baking sheet. Bake at 400°F for 20–22 minutes, flipping halfway. Cool for 5 minutes.
  2. Make the Hummus: In a food processor, blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Add water gradually until creamy and smooth (about 2–3 minutes). Taste and adjust salt or lemon. Spoon into a bowl, drizzle with olive oil, and sprinkle paprika if desired.
  3. Mix the Tzatziki: Grate cucumber and squeeze out excess water. Stir cucumber, yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper in a bowl. Chill for at least 10 minutes for flavors to meld. Taste and adjust seasoning.
  4. Prepare Baba Ganoush: Prick eggplant with a fork. Roast whole on a baking sheet at 400°F for 30–35 minutes, turning halfway, until soft and wrinkled. Cool slightly, peel skin, and scoop flesh into a food processor. Add tahini, lemon juice, olive oil, garlic, salt, and pepper. Blend until creamy but a bit rustic (about 1 minute). Taste and adjust seasoning.
  5. Assemble the Platter: Arrange falafel, dips, fresh veggies, pita wedges, feta, olives, and herbs on a large platter. Group items by color and texture for visual appeal. Sprinkle herbs on top and drizzle olive oil over dips. Serve immediately.

Notes

For gluten-free, use chickpea flour in falafel and gluten-free pita. For vegan, use dairy-free yogurt in tzatziki and omit feta. Dips can be made ahead and chilled. Roasting eggplant over a flame adds smokiness to baba ganoush. Chill dips before serving for best flavor. Leftovers keep well in the fridge; falafel can be frozen.

Nutrition

Keywords: mezze platter, Mediterranean, falafel, hummus, tzatziki, baba ganoush, vegetarian, party food, easy appetizer, healthy, gluten-free option

Find it online: https://emmayum.com/mediterranean-mezze-platter-easy-homemade-dips-and-5-ingredient-falafel/