Veggie Conquest

First Place and Taster’s Choice recipe by Kathy Cho

BASIL MEZZ: Stuffed Basil Leaves and Basil-Infused Falafel, Tabouleh and Tahini

(Photo by Lauren Krohn)

BASIL MEZZE RECIPE
This dish is a “basil” take on a Mediterranean mezze.

Serves 10.
(5 falafel, 3 stuffed leaves, and 4-5 oz tabbouleh per person).

Ingredients/directions:

Basil Falafel (makes about 50)
Ingredients:
48 oz cooked chickpeas, drained
3-4 cloves of garlic, minced
1 onion, minced and drained
1-2 bunches of fresh basil, minced
1/4 cup toasted sesame seeds
1 teaspoon red pepper flakes
3 tbsp lemon juice
2+ tbsp Flour
Salt
Pepper
Vegetable oil, for frying

Directions:
Preheat oven to 400 degrees. Mash ingredients together, except for the oil. Season with additional basil, lemon juice, salt and/or pepper to taste. Add flour as needed, until you have a thick paste. Roll mixture into individual balls, smaller than a ping pong ball. Pour 1” to 2” of oil into a large sauce pan and heat it to 350 degrees. Fry until slightly golden. Then bake until brown, about 20 minutes. Cool on a dry, room temperature surface.

Basil Stuffed Leaves (makes 30)
Ingredients:
30 fresh big basil leaves (large enough to create 3/4” wide rolls)
1 large zucchini, julienned
1 clove of garlic, chopped
Salt
Pepper
1 tbsp olive oil
Toothpicks

Directions:
Saute garlic in the olive oil until fragrant. Add zucchini and cook until tender, about 3-4 minutes. Remove from heat. Once the mixture is cool, drain liquid. Roll zucchini mixture into each basil leaf to make a 3/4” roll. Secure with a toothpick.

Basil Tabbouleh
Ingredients:
1 boxed package of couscous (discard the seasoning packet)
3 large tomatoes, chopped, deseeded and strained
2 bunches fresh basil, minced
1/2 bunch fresh parsley, minced
4 tbsp lemon juice
2 tbsp olive oil
Salt
Pepper

Directions:
Cook couscous with 1 tbsp of olive oil. Fluff the couscous with a fork once it’s cool and then combine with remaining ingredients. Season with salt and pepper to taste.

For tahini
Ingredients:
3-4 oz tahini
1 tbsp lemon juice
5-6 basil leaves
Water
1 tsp Vegetable oil

Directions:
Puree the tahini with about a 1/4 cup of water, to your desired consistency. Add oil sparingly. For the finishing touch, puree the tahini with basil and lemon juice until the ingredients are combined. Serve either on the side or directly on the falafel.