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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This falafel platter is a delightful combination of flavors and textures, featuring creamy Baba Ganoush and a unique twist with 'Pea-guacamole.' Perfect for a wholesome meal or a party platter, this recipe is vegan, gluten-free, and dairy-free. Serve it with falafels for a satisfying and healthy dish that everyone will love.
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Combine roasted eggplants, garlic, tahini, sesame oil, lemon juice, salt, and spices in a blender or food processor.
Blend until you achieve the desired texture.
Serve and garnish with a drizzle of oil, seeds, or fresh herbs.
Combine cooked split peas, garlic, tahini, olive oil, lemon juice, salt, pepper, and spices in a blender or food processor.
Blend until you achieve the desired texture.
For a smokier Baba Ganoush, grill the eggplants over an open flame before roasting.
Adjust the consistency of the dips by adding more oil or water as needed.
Serve the dips chilled for a refreshing taste.
Can I use canned split peas for the Pea-guacamole?
Yes, canned split peas can be used. Just make sure to drain and rinse them well before blending.
How do I roast the eggplants for Baba Ganoush?
You can roast the eggplants in an oven at 400°F (200°C) for about 30-40 minutes until they are soft and the skin is charred.
Can I make the dips ahead of time?
Yes, both dips can be made a day in advance and stored in the refrigerator. Just give them a good stir before serving.
What can I serve with these dips besides falafels?
These dips pair well with pita bread, vegetable sticks, or as a spread in wraps and sandwiches.
Can I freeze the dips?
Yes, both dips can be frozen in an airtight container for up to a month. Thaw in the refrigerator and stir well before serving.
