Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• Salt and black pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Drain the soaked chickpeas and pat them dry using a kitchen towel.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper.
3. Pulse the ingredients until you achieve a coarse mixture with some texture. Be careful not to puree the chickpeas completely, as some texture is desirable.
4. Transfer the mixture to a bowl, cover it, and refrigerate for at least 2 hours or overnight. Chilling helps the mixture firm up for easier shaping.
5. Once chilled, shape the mixture into small patties or balls.
6. In a deep pan or skillet, heat vegetable oil to 350°F (175°C).
7. Fry the falafel patties/balls in batches until they turn golden brown and crispy. This typically takes about 3 to 4 minutes per side.
8. Remove the falafels from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
9. Serve the falafels warm alongside the other dishes in your Mediterranean spread.

Roasted Cauliflower:

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets, olive oil, minced garlic, cumin, paprika, salt, and pepper. Toss everything together until the cauliflower is evenly coated with the seasoning.
3. Spread the seasoned cauliflower florets in a single layer on a baking sheet.
4. Roast the cauliflower in the preheated oven for approximately 25 to 30 minutes, or until the florets are tender and slightly caramelized.
5. Once roasted, garnish with fresh parsley if desired and serve with lemon wedges for squeezing over the cauliflower.

Tzatziki:

Ingredients: