21 What to Serve with Falafel: 21 Best Sides

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Labneh Dip with Zaatar

Labneh dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 cup’]

Labneh dip with za’atar- a very popular creamy Middle Eastern dip flavored with Middle Eastern herbs and spices. It can also be used as a delicious smooth spread on toasts and wraps.

Ingredients

• 200 grams labneh
• 1.5 tablespoons zaatar
• ½ teaspoon minced garlic
• 1 tablespoon finely chopped mint leaves
• 1 tablespoon finely chopped parsley
• 1 tablespoon chopped toasted walnuts
• 2 tablespoons pomegranate arils
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Put the labneh in a bowl. Add 1.5 tablespoons olive oil, zaatar, salt, garlic, walnuts, parsley, and mint leaves. Mix everything.
2. Transfer to a serving bowl.
3. Drizzle remaining olive oil on top. Garnish with zaatar, pomegranate, and mint leaves.
4. Serve with falafels, vegetable sticks, or any other snack of your choice. You can also use it as a spread.

2. Edamame Hummus

Edamame Hummus Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT10M · Yield: [’12’]

Delicious hummus made with edamame, tahini, and cilantro will be your new go-to dip!

Ingredients

• 12 oz edamame
• ⅓ cup tahini
• ¼ cup olive oil
• 1 ½ tsp minced garlic
• Juice of 1 lemon (about 3-5 Tbsp)
• ¼ cup fresh cilantro
• ⅓ cup water (a little at a time to desired consistency)
• Salt & pepper to taste

Instructions

1. In a food processor, break down the edamame.
2. Add garlic, tahini, olive oil and lemon juice and blend until everything is well mixed.
3. Add fresh cilantro and salt & pepper to taste. I like to blend the cilantro as well. You can leave larger pieces if you prefer.
4. If you would like a thinner hummus, add ⅓-½ cup of water a little at a time, until you have reached your preferred consistency.
5. Blend until you have a creamy texture.
6. Serve with pita bread, crackers or your favorite veggies. ENJOY!

3. Spicy Chickpea Dip

Spicy Chickpea Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Delicious, spicy chickpea dip with basic Indian spices – ready in fifteen minutes, perfect with flatbread or chips!

Ingredients

• 1 15-oz can chickpeas (low-sodium preferred)
• 1 tablespoon aquafaba (reserve all aquafaba, and add more if the dip is too coarse)
• 3 cloves garlic
• 1 jalapeno (check recipe notes for spice adjustment)
• ½ teaspoon turmeric
• 1 teaspoon red chili powder (I use Kashmiri red chili powder – adjust this to your spice tolerance)
• 1 teaspoon cumin powder (ground*)
• 2 tablespoons olive oil (divided)
• 1 teaspoon lemon juice (1 teaspoon is approximately half a lemon)
• 1 teaspoon cilantro (chopped finely, optional)
• 1 teaspoon salt

Instructions

1. Drain the chickpeas, saving 1 tablespoon of the brining liquid (aquafaba). If you’re using dry chickpeas, just add a tablespoon of water instead.
2. Add the drained chickpeas, 2-3 garlic cloves, 1 chopped jalapeno, along with a teaspoon each of turmeric, red chili powder and cumin powder to a food processor. Pulse until the ingredients are processed to a creamy mixture. Add about a tablespoon of olive oil to this and continue pulsing.
3. Transfer to a bowl and garnish with a tablespoon of olive oil, some fresh lemon juice and top with cilantro for a super easy chickpea dip your family will love!

4. Fattoush Salad

Fattoush Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, ripe tomatoes, toasted bites of pita bread, and a tangy sumac dressing! A perfect way to use leftover pita bread (ideally homemade pita bread!), this Middle Eastern salad comes together in minutes. A delicious appetizer or side and hearty enough to be a meal on its own.

Ingredients

• 2 pita breads
• 1/4 cup olive oil
• kosher salt (to taste)
• 1 clove garlic (minced)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon honey (or pomegranate molasses (see recipe note))
• 1 teaspoon sumac
• 1/2 teaspoon kosher salt (or more)
• freshly ground black pepper (to taste)
• 1/3 cup extra virgin olive oil
• 1 head romaine lettuce (torn into bite size pieces)
• 1 pint cherry tomatoes (halved)
• 1 English cucumber (or 3 or 4 Persian cucumbers, halved and thinly sliced)
• 1/2 medium red onion (thinly sliced and separated in to 1/2 circles)
• 1/2 cup fresh mint leaves (torn into small pieces)

Instructions

1. Preheat oven to 350°F.
2. Cut pitas in half. Separate the top from the bottom and tear into bite size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until pita pieces are crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
3. Meanwhile, make dressing. In a small bowl combine first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow but steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
4. Combine all salad ingredients in a large bowl and toss gently to combine.
5. Drizzle dressing over salad and gently toss to coat evenly. Sprinkle crispy pita bites over the top and serve!

5. Mediterranean Bean Salad

Mediterranean Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

Mediterranean Bean Salad packs chickpeas, white beans, your favorite Mediterranean vegetables and feta cheese and is topped with a light lemony dressing. This works perfectly as a side dish to a meal, or as a lunch or light dinner main, served with pita bread and hummus.

Ingredients

• 1 – 15 ounce can of chickpeas (drained and rinsed)
• 1 – 15 ounce can of white beans (drained and rinsed)
• 1/4 cup kalamata olives (halved {you will want to use pitted olives})
• 1/3 cup roasted red peppers (drained, chopped)
• 1/2 of a small red onion (chopped)
• 1 cup cherry tomatoes (halved)
• 1 green bell pepper (seeds removed, diced {or color of your choice})
• 1/2 of an english cucumber (diced)
• 1/2 cup crumbled feta cheese {optional}
• Handful of fresh mint (chopped)
• Handful of fresh parsley (chopped)
• 4 green onions (chopped)
• 1/4 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 lemon (juiced)
• 2 garlic cloves (minced)
• Salt and pepper to taste
• Optional spices: 1 teaspoon of any spice you like {try sumac (za’atar or oregano})
• Crushed red pepper for extra spice

Instructions

1. In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
2. In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together.
3. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za’atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
4. Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.

6. Shirazi Salad

Shirazi Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This Mediterranean Shirazi salad is so fresh, simple, quick, and easy to make! It complements so many dishes and can add lots of color and flavor to your meals. Uses very simple common ingredients, and ready in just 15 minutes.

Ingredients

• 1 English cucumber (chopped, or 4 Persian cucumbers)
• 4 tomatoes (chopped)
• 1 red onion (chopped)
• ¼ cup parsley (chopped )
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried mint
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Finely dice or chop the vegetables and add to a large mixing bowl.
2. In a small bowl or jug, combine the olive oil with lemon juice, salt, pepper, and add in the dried mint. Give everything a good stir, or if you want the dressing emulsified use a whisk.
3. Toss the salad with the dressing until everything is well coated in the dressing. Serve immediately or allow the flavors to settle and infuse for 30 minutes before serving.

7. Chopped Veggie Salad

Summer Chopped Veggie Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4-6 servings’]

This Chopped Veggie Salad recipe is the perfect summer side dish! It’s a great way to use those fresh summer veggies. Super easy to make, colorful and so delicious!

Ingredients

• 1 cucumber, chopped
• 1 pound (454 g) tomatoes, chopped (if using cherry or grape tomatoes, simply cut into halves or quarters)
• 2 bell peppers, chopped (I like to use two different colors)
• 1/2 sweet onion, chopped
• Handful parsley, chopped (or fresh herbs of choice)
• 1/2 cup crumbled or diced feta cheese (or goat cheese)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Himalayan or sea salt & freshly ground pepper, to taste

Instructions

1. Chop up all the veggies and feta cheese.  Place in a large bowl.
2. Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
3. Pour over the dressing and toss gently to combine.  Enjoy!

8. Greek Yogurt Cucumber Salad

Greek Yogurt Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Greek yogurt cucumber salad is a refreshing, delicious side dish perfect with grilled or BBQ meat. It’s quick and easy, ready in 5 minutes.

Ingredients

• 2 cucumbers
• 1/2 cup greek yogurt (plain)
• 1/4 tsp dill
• 1/4 tsp red chili flakes ((optional))
• 1/2 tsp salt (or as required)

Instructions

1. Wash and clean the cucumbers. Slice evenly. 
2. In a mixing bowl, add cucumber slices, greek yogurt, dill, red chili flakes and salt.
3. Gently combine them with the spoon.
4. Serve immediately.

9. Cauliflower Tabouli

Cauliflower Tabouli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Raw cauliflower tabouli is a fresh and zesty side dish.

Ingredients

• 1 head cauliflower (about 2 pounds)
• 1 bunch fresh flat-leaf parsley (chopped)
• 2 tablespoons chopped fresh mint
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic (grated or pressed)
• 1 teaspoon fine sea salt
• 2 tomatoes (diced)
• 1/2 cucumber (chopped (about 1 cup))
• 1/4 cup diced red onion

Instructions

1. Remove leaves and core from cauliflower and break into florets. Place florets in a food processor and pulse about 10 times, until pieces have broken down and resemble rice or couscous.
2. Add parsley and mint and pulse again until uniformly mixed with the cauliflower.
3. In a large bowl, whisk together lemon juice, olive oil, red wine vinegar, garlic, and salt.
4. Transfer cauliflower mixture to the bowl, and add tomatoes, cucumber, and onion. Stir well to mix with the dressing.
5. Serve immediately or chill in the refrigerator until ready to serve.

10. Vegan Roasted Beetroot Dip

Roasted Beetroot Dip (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

This creamy vegan roasted beetroot dip is made with white beans, zesty lemon, creamy tahini and delicious herbs. Nutrient-packed and vibrantly pink, this hummus is ready to enjoy with some pita bread or veggies in just 10 minutes!

Ingredients

• 1 medium beet (roasted)
• 2 cups white beans (cooked & drained (520 g))
• 2 tbsp tahini
• 2 tbsp lemon juice (freshly squeezed)
• 2 tsp lemon zest
• 1 tsp garlic powder
• 2 tsp cumin powder
• 1 tsp dried thyme
• 6 tbsp water
• ½ tsp black pepper
• 1-2 tsp salt
• Pine nuts
• Black pepper
• Chopped parsley
• Lemon zest
• Thyme sprigs

Instructions

1. Roughly chop your roasted and cooled beetroot, then place the pieces into your food processor. Blend until only small bits are visible.
2. Add the rest of the ingredients and blend until smooth. It’s possible that you need to add some more water towards the end so your roasted beetroot dip becomes really smooth and homogenous.
3. Once the desired texture is achieved, taste and adjust the seasonings as needed by adding more salt, lemon or spices.
4. Transfer your homemade vegan dip into a bowl and garnish with toppings of your choice! Our favorites include pine nuts, lemon zest, thyme sprigs, black pepper and chopped parsley.
5. Serve with fresh bread or chopped veggies and store any leftover beetroot dip in an airtight container in the fridge for up to a week.

11. Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables.

Ingredients

• 1 zucchini (sliced and quartered)
• 3 carrots (peeled and cut into chunks)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (chopped or sliced)
• 1 yellow squash (sliced and quartered)
• 2 cups cherry tomatoes
• 3 Tablespoons olive oil
• 4 cloves garlic (minced)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon za’atar (or sumac {optional})
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 lemon (juiced {optional})
• parsley (mint, basil or dill, chopped)
• Lemon slices ( for serving)

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl.
3. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za’atar or sumac, lemon juice and salt and pepper. Stir or shake to combine.
4. Toss the vegetables in the olive oil mixture.
5. On a baking sheet spread the vegetables out in an even layer. You don’t want your vegetables to be crowded so you may want to use two baking sheets.
6. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark.
7. Garnish with fresh herbs and serve warm.

12. Keto Tabbouleh Salad

Low Carb Tabbouleh Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

Quick, Easy, and Refreshing Lebanese Keto Tabbouleh Salad with a Low Carb Twist done in 10 minutes will add lots of goodies to your daily life. This Mediterranean Keto Tabouli Salad Recipe is best with swapping the Bulgur Wheat with Hemp Seeds.

Ingredients

• 1 Big Bunch Parsley
• 50 grams Mint Leaves
• 2 Medium Size Tomatoes
• 0,5 Cup Hemp Seeds
• 1 Lemon
• 2 Tablespoons Olive Oil

Instructions

1. Prepare and clean all of the ingredients for the salad.
2. With chopping knife, cut parsley to a smallest pieces you can manage.
3. Cut all of the tomatoes into small squares.
4. Separate mint leaves from the stems and using chopping knife, cut mint leaves into the smallest tiny pieces you can manage.
5. Place all of the ingredients into a medium size bowl and add Hemp seeds.
6. Take lemon and squeeze all the juice from it onto the bowl with all ingredients in.
7. Use the best extra virgin Olive oil you have and add it in.
8. With a big spoon mix all of the ingredients together to have the best ever Low Carb Tabbouleh salad. Add dash of salt and pepper and taste.

13. Air Fryer Naan Bread

Air Fryer Naan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT90M · Yield: [’10’, ’10 breads’]

Air Fryer Naan Bread with Garlic Butter is a great side dish and you can even use it to make pizzas. An easy alternative compared to store bought and it uses pantry staples.

Ingredients

• 1 1/2 teaspoons active dry yeast
• 1/4 cup warm water (110-115 degrees)
• 2 teaspoons granulated sugar
• 3/4 cup milk
• 3/4 cup plain Greek yogurt
• 1/4 cup vegetable oil
• 2 tablespoons minced garlic
• 4 cups all purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons minced garlic
• 5 tablespoons butter
• 2 teaspoons chopped fresh parsley

Instructions

1. In a mixing bowl, stir the yeast, sugar and water together. Let sit for 10 minutes. It will be slightly foamy when the yeast is activated.
2. Add flour, milk, yogurt, garlic, oil, baking powder and salt. Using the dough hook attachment on your stand mixer, mix until a dough ball forms.
3. Remove dough from bowl and knead for 3 minutes on a floured surface. Place dough ball in an oiled bowl, cover with plastic wrap and set aside until doubled in size (about 1 hour).
4. Remove dough from bowl and cut into 10 equal pieces (a bench scraper works well). Form pieces into balls. Flatten balls on a floured surface, to fit the size of your air fryer basket.
5. Place a flattened dough piece in the air fryer basket and lightly spray with oil. Cook on 370 for 6 minutes, flip and cook for 3 more minutes. Continue with remaining dough.
6. Garlic butter: In a small microwave safe bowl, melt butter with garlic and parsley. Brush mixture onto naan after cooking.

14. Yogurt Flatbreads

Yogurt Flatbreads is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT35M · Yield: [‘6’, ‘6 flatbreads’]

Easy 2-ingredient yogurt flatbreads that you can make quickly in a pan or on the grill.

Ingredients

• 2½ cups (315)g all purpose flour
• 1 cup (240g) plain yogurt (or Greek yogurt)
• 1 teaspoon salt
• 1 tablespoon olive oil (optional)

Instructions Make the Dough:

1. In a large bowl or a bowl of a stand mixer, combine the flour with yogurt, olive oil, and salt. Use the dough hook and knead for 5 minutes or until a dough ball comes together. At first, it will be crumbly and you’ll be tempted to add liquid but just wait and see how it magically turns into a beautiful pliable dough ball.
2. Divide the dough into 6 smaller pieces (90g each). Then cover them and allow them to rest for 15-20 minutes.
3. Roll out on a lightly oiled (or floured) surface to 8-inch in diameter circles.

Cook on a Skillet:

1. Heat a skillet or a non stick pan, and cook on both sides until lightly browned and a little puffy. You might be lucky and get a huge air pocket, or get several smaller ones.
2. Remove from the pan, cover with a towel and repeat with the remaining dough balls.

Cook on an outdoor Grill:

1. Make the dough following the instructions above, roll it out and brush with a little oil.
2. Take a piece of parchment paper and stick it to the dough and then flip it over so that the dough is underneath the parchment paper. Brush the dough side with more olive oil.
3. Place it on the grill, and peel off the parchment paper.
4. Cover and grill for 1-2 minutes per side. Watch it closely as it cooks very quickly!

15. Muhammara

Muhammara is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘1’, ‘1 cup’]

Muhammara is a delicious roasted red bell pepper and walnut dip from the Middle East. This vegan Arabic dip is slightly sour, slightly sweet, savoury, and nutty. It can also be used as a spread to make sandwiches and wraps taste even better.

Ingredients

• 2 red bell peppers
• ½ cup walnut kernels
• 2 tablespoons bread crumbs
• 3-4 garlic cloves (adjust to taste)
• 2 tablespoons pomegranate molasses
• 1 tablespoon lemon juice (adjust to taste)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chili flakes (adjust to taste)
• ½ teaspoon cumin powder
• Salt to taste

Instructions

1. Pre-heat the oven at 220°C (425°F). Line a baking tray with aluminum foil and brush with some olive oil. Cut the red bell peppers in half and place them on the baking tray with the cut side facing down. Apply some more olive oil on top. Bake for 25-30 minutes or until they get charred.
2. When the bell peppers are still hot put them in a bowl and seal the bowl with a cling wrap. Leave it like that for around 5 minutes. The steam released from the bell peppers will make peeling them easy. After 5 minutes, remove the cling wrap and peel the skin of bell peppers.
3. Dry roast the walnut kernels in a pan for 4-5 minutes on medium flame or until they start changing color and become fragrant. Switch off the stove and allow the walnut kernels to reach room temperature.
4. Put the bell peppers along with all the other ingredients into a grinding jar or food processor. Pulse to make a smooth paste.
5. Transfer muhammara to a serving bowl. Drizzle some olive oil and garnish with chopped parsley, chili flakes, and chopped walnuts.
6. Serve with toasted pita bread, vegetable sticks, or any snack of your choice.

16. Whipped Feta

Lemon and Garlic Whipped Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT10M

Whipped feta is cool, creamy, and easy appetizer dip. Feta cheese blended until smooth an creamy and infused with flavors and fresh lemon and garlic, this goes best with crunchy crackers or thick pita!

Ingredients

• 12 oz feta cheese (you’ll need two 8oz blocks, use all of 1 block and 1/2 of the other)6 oz sour cream1 garlic clove, grated2 tablespoons fresh lemon juice1/2 teaspoon lemon zest1/8 teaspoon pepper Extra virgin olive oil

Instructions

1. In a food processor, blend the feta and sour cream until very fine and smooth. Then add the lemon juice, lemon zest, grated garlic and pepper and blend until smooth. You can serve immediately, or chill in the fridge until you’re ready to eat. In the photo, I was able to get those pillowy dollops because I chilled in the fridge until I was ready to take the photo and then spooned it into the bowl in layers.
2. Serve on a plate and drizzle with extra virgin olive oil and with crackers, bread sticks, bread, pita, or naan.

17. Tabbouleh

Tabbouleh is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT50M · Yield: [‘8’]

This easy Tabbouleh salad recipe is light, healthy, low calorie, and so simple. With wonderful and bright fresh flavors, it’s great for summer potlucks or year-round on its own or as a side.

Ingredients

• 1 cup fine bulgur wheat
• 1 cup vegetable broth ((or water for a vegan dish))
• 1 tsp salt (divided)
• ¼ cup olive oil
• 3 tbsp lemon juice
• 1 cup fresh parsley (flat leaf or Italian, very finely chopped)
• ½ cup loosely packed fresh mint (finely chopped (about 6 mint leaves))
• 3 firm Roma tomatoes (seeded and finely diced, excess liquid drained (1 cup))
• 1 small English cucumber (peeled, seeded and finely diced, excess liquid drained (1 cup))
• 2 whole scallions (greens and white parts, finely diced)
• pita bread and/or romaine lettuce leaves (for serving, completely optional)

Instructions

1. Place the bulgur in a medium sized bowl.
2. In a small saucepan (or microwave safe bowl) bring the vegetable stock and ½ teaspoon of salt to a boil, then pour it over the bulgur. Let sit for 30 minutes. Drain any liquid that hasn’t evaporated.
3. Add the olive oil and lemon juice to the bulgur and mix well.
4. Add in the rest of the other ingredients, and the remaining ½ teaspoon salt; mix to combine. (Taste and adjust seasoning, if necessary—add a little more lemon juice for zing, or salt for more overall flavor.)
5. You can eat it immediately, but it’s much better if you let it rest in the refrigerator for at least 30 minutes—and it’s even more amazing the next day.

18. Baba Ganoush

Baba Ganoush (Roasted Eggplant Dip) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT70M · Yield: [‘6’, ‘6 (about 1 3/4 cups total)’]

This rich, smoky, creamy baba ganoush recipe is a healthy and easy roasted eggplant dip that can be enjoyed as an appetizer, snack, or sandwich spread.

Ingredients

• 2 pounds eggplant ((2 small-to-medium eggplants))
• 1/4 cup extra-virgin olive oil (, divided)
• 3 tablespoons tahini
• 2 tablespoons plain full-fat yogurt (, optional but recommended)
• 2 tablespoons fresh lemon juice
• 2 clove garlic (, finely minced)
• 1 tablespoon finely chopped parsley (, plus more for garnish)
• 3/4 teaspoon kosher salt (, or more to taste)
• 1/8 teaspoon cumin
• pinch smoked paprika
• pinch red pepper flakes
• Toasted pine nuts (, for serving, optional )
• Toasted pita wedges and/or an assortment of sliced veggies (, for serving)

Instructions

1. Preheat oven to 400 degrees F with the rack in the middle position.
2. Poke the eggplants in several places with the tines of a fork. Slice them in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon.)
3. Place on a baking sheet, cut side down, and roast until very tender and deflated, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
4. When the eggplant has cooled, scoop the flesh out (leaving the skins behind) and transfer to a colander; let drain for a few minutes (don’t skip this step!)
5. Dump the eggplant flesh into a large bowl; pick out any huge clumps of seeds and stray bits of eggplant skin, and discard. Mash well with a fork.
6. To the bowl with the eggplant, add the remaining 3 tablespoons olive oil, tahini, yogurt, lemon juice, garlic, parsley, salt, cumin, paprika, and red pepper flakes.
7. Mash well. (You want the mixture to be somewhat smooth but still retaining some of the eggplant’s texture.)
8. Allow the baba ganoush to cool to room temperature, then taste and adjust the seasoning, if necessary.
9. If you have time, allow to chill in the fridge for 1-2 hours before serving.
10. Swirl a little olive oil on the top, if desired, and garnish with fresh chopped parsley and toasted pine nuts.
11. Serve with toasted pita bread and a variety of fresh vegetable dippers.

19. Homemade Pita Bread

Homemade Pita Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT150M · Yield: [‘8’, ‘8 Pita bread’]

Pita bread is surprisingly easy to make and watching the rounds puff up in the oven is so, so satisfying. I like to stuff these puffy pockets with chicken or tuna salad, or other sandwich fillers, or cut them into triangles and use them to scoop savory Middle Eastern dips like my Curry Hummus, baba ganoush, or tzatziki. This recipe is from my latest cookbook, available in stores now, The Complete Convection Oven Cookbook. You can make this bread in your convection oven (or using the convection setting on your oven), or in a standard oven.

Ingredients

• 1 tablespoon instant yeast
• 1¼ cups warm (105ºF to 110ºF water)
• Pinch sugar
• 1 teaspoon kosher salt
• 3 to 3 1/2 cups all-purpose flour (plus more for the work surface and rolling pin)

Instructions

1. In a large bowl, stir together the yeast, warm water, and sugar. Let stand for 10 minutes until the mixture becomes foamy.
2. Using a wooden spoon or an electric mixer fitted with a dough hook, beat in the salt and 1½ cups of flour. Add the remaining 1½ to 2 cups of flour, ¼ to ½ cup at a time, until a shaggy dough forms. Note: You may not need the last ¼ or ½ cup of flour. The dough should be slightly tacky, but not sticky.
3. On a floured work surface, knead the dough for 8 to 10 minutes until smooth and elastic. Alternatively, using the dough hook of an electric mixer on low speed, knead the dough for 4 to 5 minutes.
4. Divide the dough into 8 equal-size balls. Using a floured rolling pin, roll each ball into a ¼-inch-thick disk and arrange them on a baking sheet. Let the disks rise at room temperature for about 40 minutes until they begin to puff up.
5. Select Convection Bake and preheat the oven to 400° (If you are using a conventional oven, set the temperature to 425ºF).
6. Flip each dough disk over on the baking sheet and bake for 8 to 12 minutes, until the pitas are puffed and light golden brown.
7. Remove from the oven and let cool on a wire rack before serving. Serve warm. To serve after they’ve cooled, wrap them in aluminum foil and heat in a 350ºF oven for 10 minutes before serving.

20. Israeli Salad

Israeli Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2M · Total: PT12M · Yield: [‘6’]

Israeli Salad is a must make Middle Eastern Recipe that is full of flavor! This salad is also similar to Shirazi Salad (Persian Cucumber and Tomato Salad).

Ingredients

• 3 Roma tomatoes
• 1 cucumber (Persian or English)
• 1 red pepper
• 1/2 medium onion (red or white)
• 1/2 cup parsley (chopped)
• 1/8 cup lemon juice (fresh)
• 3 tablespoons olive oil
• salt to taste

Instructions

1. Slice the tomatoes in half and discard the seeds.
2. Chop the tomatoes, cucumbers, peppers, onion, and parsley.
3. Place the chopped vegetables and parsley into a bowl.
4. Add in the lemon juice, olive oil, and salt.
5. Mix until combined and serve as desired.

21. Tzatziki Sauce

Tzatziki Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups Greek yogurt (full-fat preferred)
• 1 medium cucumber, shredded and squeezed dry
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Grate the cucumber, squeeze out excess moisture, and pat dry.
2. 2. In a bowl, combine yogurt, cucumber, garlic, lemon juice, and dill.
3. 3. Drizzle in olive oil and whisk until fully incorporated.
4. 4. Season with salt and pepper, then refrigerate 30 minutes to meld flavors.
5. 5. Stir before serving; enjoy as a dip or sauce.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.