Mezze Plate with Falafel-Spiced Yogurt Dip
9.7g
Net Carbs
6.8g
Protein
14.7g
Fat
2.5g
Fiber
195
Calories
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Ingredients:
- 2 each Cucumber, medium
- 2 ounces Feta Cheese
- 2 1/4 tablespoons Olive Oil
- 4 each Red or White Radish, raw
- 1 each Garlic, clove
- 8 pieces Artichoke Hearts, marinated
- 13 each Black Olives, large
- 1/2 teaspoon Oregano, ground
- 1/2 cup Greek Yogurt, plain, unsweetened, whole milk
- 1 tablespoon Lemon Juice
- 1/8 teaspoon Cumin seed, ground
- 1/8 teaspoon Coriander, ground
- 1/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
Directions:
In a small bowl, combine the feta, oregano, and 2 tablespoons of oil. Set aside to marinate at least 10 minutes at room temperature or refrigerated overnight.
Meanwhile, in a small bowl, stir together the yogurt, lemon juice, garlic, cumin, coriander, 1/4 teaspoon salt, and 1/2 teaspoon oil. Adjust the salt to taste.
Place the bowl of yogurt on a serving platter. Arrange the cucumbers, radishes, artichoke hearts, and olives around the bowl. Using a slotted spoon, transfer the feta to the platter, then drizzle the feta oil over the dip and vegetables. Alternatively, a quarter of the vegetables, 2 heaping tablespoons of dip, and about 1 tablespoon of feta can be presented as one serving.
