Jain Mezze Platter - Paryushan Special
A shareable Jain mezze platter with yeasted pita, garlic-free hummus, harissa-style chili paste, and crisp falafel. No onion, no garlic, made for Paryushan hosting and everyday Jain tables.
Equipment
- Food processor or blender
- Mixing bowls
- Baking stone or heavy baking tray for pita; optional if using store-bought
- Deep frying pan or baking sheet for falafel
Ingredients
For the hummus
- 1 1/2 cups cooked chickpeas or 1 can, rinsed and drained
- 3 tablespoons tahini or 2 tablespoons toasted white sesame seeds, ground to a paste
- 3 tablespoons fresh lemon juice or to taste
- 2 tablespoons olive oil plus more to finish
- 1/2 teaspoon roasted cumin powder
- 1/2-3/4 teaspoon salt or to taste
- 2-4 tablespoons ice-cold water as needed
- 1 green chili optional; or a few coriander leaves
- paprika to garnish, with olive oil
For the harissa-style chili paste
- 1 cup roasted red peppers drained; jarred is fine
- 1-1 1/2 teaspoons Kashmiri red chili powder adjust heat
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 2 tablespoons olive oil plus more if needed
- 1 teaspoon lemon juice
- 1/4-1/2 teaspoon salt
For the falafel
- 1 cup dried chickpeas soaked 8-12 hours and drained; do not use cooked
- 1/2 cup fresh coriander leaves packed; tender stems ok
- 1-2 green chilies
- 1 teaspoon cumin powder
- 1 tablespoon white sesame seeds
- 3/4 teaspoon salt or to taste
- 1 tablespoon besan or all-purpose flour only if the mix is wet
- oil for frying, or for brushing if baking
For the yeasted pita
- 2 cups all-purpose flour or 1 cup all-purpose plus 1 cup whole wheat
- 1 1/2 teaspoons instant or active dry yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 tablespoon oil
- 3/4 cup warm water about; adjust for a soft dough
Shortcut pita
- eggless store-bought pita warmed before serving
To serve
- cucumber slices
- tomato wedges
- fresh coriander or mint
- olives if your household allows
- lemon wedges
- Mediterranean chickpea salad optional scoop
- coriander mint dressing optional, for drizzling
Instructions
Soak (night before)
- Cover dried chickpeas with water by at least 2 inches. Soak 8 to 12 hours. Drain well before grinding.
Hummus
- Toast cumin in a dry pan 20 seconds until fragrant. Cool.
- Blend chickpeas, tahini, lemon juice, olive oil, cumin, salt, and optional chili or coriander. Add ice water a spoon at a time until smooth and creamy.
- Spoon into a bowl, swirl the top, and finish with olive oil and paprika.
Harissa-style paste
- Blend roasted red peppers, Kashmiri chili, cumin, coriander, salt, lemon juice, and olive oil into a thick paste. Adjust chili and salt. Chill until serving.
Falafel
- Pulse soaked chickpeas, coriander, green chili, cumin, sesame, and salt until coarse and sticky. Add flour only if needed. Chill 20 to 30 minutes.
- Shape into small balls or discs. Fry in medium-hot oil until deep golden, turning as needed. Or bake at 400°F / 200°C on a lightly oiled tray until crisp, flipping once, about 20 to 25 minutes.
Yeasted pita
- Stir yeast, sugar, and warm water. Rest 5 to 10 minutes until foamy (skip the wait if using instant yeast mixed into flour).
- Mix flour, salt, oil, and yeast mixture into a soft dough. Knead 8 to 10 minutes until smooth. Cover and rise until doubled, about 1 hour.
- Divide into 6 to 8 balls. Roll into rounds. Rest 10 minutes.
- Bake on a preheated stone or hot tray at 475°F / 245°C for 3 to 5 minutes until puffed and lightly spotted. Wrap in a towel.
Assemble
- Warm store-bought eggless pita if using the shortcut.
- Arrange hummus, harissa-style paste, falafel, and pita on a large board with cucumber, tomato, herbs, lemon, and optional salad or dressing. Serve at once while the pita is soft and the falafel is crisp.
Notes
Fully Jain as written: no onion, garlic, or root vegetables on the board.
Soak dried chickpeas for falafel. Canned or cooked chickpeas will not hold the same way.
Chill the falafel mix before frying. Wet, warm mix falls apart in oil.
Hummus and harissa-style paste keep in airtight jars in the fridge for 4 to 5 days.
Falafel is best fresh. Reheat leftovers in a hot oven or air fryer, not the microwave.
Store-bought pita must be eggless and free of onion or garlic powders.
Practices during Paryushan vary. Follow your family's guidance on legumes and green vegetables.
Tried this recipe?Let us know how it was!