6 Vegetarian Party Appetizers

Falafel Sliders

Ingredients
for 12 servings

FALAFEL

15 oz (425 g) chickpea, 2 cans, drained and rinsed
1 cup (150 g) red onion, diced
½ cup (15 g) fresh parsley
1 cup (125 g) all-purpose flour
4 cloves garlic
1 tablespoon lemon juice
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon salt
½ teaspoon pepper
olive oil, for greasing
AVOCADO HUMMUS

⅔ cup (135 g) chickpea
2 avocados
¼ cup (60 mL) olive oil
2 cloves garlic
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon pepper
TAHINI SAUCE

½ cup (250 g) tahini
⅓ cup (80 mL) water
1 clove garlic, minced
1 tablespoon lemon juice
½ teaspoon salt
12 slider buns
12 slices tomato, sliced

Preparation

1. Preheat oven to 425°F (220°C).
2. Add chickpeas, red onion, parsley, flour, garlic, lemon juice, cumin, coriander, salt and pepper to food processor and blend until smooth.
3. Grease a 18x13-inch (46x33-cm) baking sheet with olive oil. Use a spatula to transfer falafel mixture to the pan.
4. Using spatula and your hands, form the falafel mixture into a rectangle that is roughly the size of the slider buns.
5. Bake falafel for 20-25 minutes or until crispy, flipping halfway through.
6. For the avocado hummus, add avocados, chickpeas, garlic, olive oil, lemon juice, salt and pepper to food processor and blend until chunky.
7. For the tahini sauce, whisk together tahini, water, garlic, lemon juice, salt and pepper in small mixing bowl.
8. Keeping slider buns attached, cut them in half lengthwise with a serrated knife. Remove top half and set aside.
9. When falafel is done baking, remove from oven and place on top of bottom half of slider buns.
10. Top falafel with one layer of avocado hummus, followed by one layer of tomatoes. Drizzle with tahini sauce.
11. Cover with top half of slider buns and cut into 12 sliders.
12. Enjoy!

Spinach Artichoke Pull-apart Bread-bowl

Ingredients
for 6 servings

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flake
¾ cup (30 g) frozen chopped spinach, thawed and drained
14 oz (395 g) artichoke heart, 1 can
8 oz (225 g) cream cheese, softened
¾ cup (170 g) sour cream
1 cup (100 g) shredded mozzarella cheese, divided
1 cup (110 g) grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

Preparation

1. Preheat oven to 375°F (190°C).
2. In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
3. Stir in the spinach and artichokes.
4. Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
5. Season with salt and pepper. Remove from heat and set aside.
6. Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
7. Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
8. Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
9. Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
10. Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
11. Bake for 15-20 minutes.
12. Enjoy!

Masala Fries

Ingredients
for 4 serrvings

400 g (14 oz) frozen fry, thawed
3 tablespoons olive oil, for frying
1 tablespoon butter, for frying
1 tablespoon ginger garlic paste
½ onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander powder
½ teaspoon salt
½ tablespoon lemon, juiced
100 g (½ cup) tomato, chopped
natural yogurt, to garnish
fresh coriander, to garnish

Preparation

1. Preheat oven to 180°C (350°F).
2. Spread out the fries on a baking tray and bake for 20 minutes.
3. While the fries are baking, prepare the masala.
4. Heat a large skillet over medium heat and add the oil and butter.
5. Stir in the ginger garlic paste and fry for a couple of minutes.
6. Add the onion and fry for a few minutes until soft.
7. Sprinkle in the chili powder, ground cumin, ground coriander, salt, and lemon juice and stir continuously for another minute.
8. Pour in the chopped tomatoes and fry for several more minutes, until the sauce has thickened.
9. Add the fries to the pan and stir until evenly coated.
10. Drizzle some yogurt on top and garnish with fresh coriander.
11. Enjoy!

Mozzarella Stick Onion Rings

Ingredients
for 8 onion rings

2 large white onions
3 slices mozzarella cheese
2 cups (250 g) flour
5 eggs
2 cups (230 g) breadcrumb
oil, for frying
marinara sauce

Preparation

1. Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
2. Slice the mozzarella into 4 even strips.
3. Place a smaller onion ring in the center of a larger one.
4. Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
5. Place the flour, eggs, and breadcrumbs into three separate bowls.
6. Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
7. Heat the oil in a pot over high heat.
8. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
9. Drain on a paper towel, then serve with marinara!
10. Enjoy!

Loaded Vegetarian Nachos

Ingredients
for 6 servings

1 cup (200 g) lentils, rinsed
2 cups (480 mL) vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
15 oz (425 g) corn, 1 can, drained and rinsed
15 oz (425 g) black bean, 1 can, drained and rinsed
1 lb (455 g) tortilla chip
1 ½ cups (150 g) shredded mexican cheese blend
1 cup (75 g) shredded lettuce
1 cup (200 g) tomato, diced
½ cup (75 g) red onion, chopped
2 jalapeñoes, sliced
⅓ cup (15 g) fresh cilantro, chopped

Preparation

1. Preheat oven to 350˚F (175˚C).
2. In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
3. Once cooked, mix in the corn and black beans.
4. On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
5. Add another layer of tortilla chips, lentils, and cheese.
6. Bake for 8-10 minutes, or until the cheese has melted.
7. Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
8. Enjoy!

Deep-fried Deviled Eggs

Ingredients
for 24 eggs

12 eggs, peeled and hard-boiled
1 cup (125 g) flour
3 eggs
1 cup (50 g) panko breadcrumb
oil, for frying
4 tablespoons mayonnaise
2 tablespoons pickle relish
2 tablespoons mustard
1 teaspoon hot sauce
salt, to taste
pepper, to taste
paprika, or seasoning of choice on top, optional

Preparation

1. Heat cooking oil for deep-frying in a medium-size pan over medium heat.
2. Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
3. Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
4. Fry for 2-3 minutes, flipping halfway through.
5. Remove from pan and drain excess oil on a paper towel.
6. Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
7. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
8. Enjoy!