Vegetarian Mezze Grazing Board


Vegetarian Mezze Grazing Board
Looking for a delicious and healthy way to entertain guests?

Vegetarian Mezze Grazing Board Recipes

Try a vegetarian mezze grazing board. This collection of vegetarian mezze recipes and ideas is perfect for your next party or get-together. From dips and spreads to vegan falafels, there’s something for everyone to enjoy.

Serves 10-12


Whipped feta dip

250g Feta

¼ cup Greek-style yoghurt

2 tbsp lemon juice

2 tbsp olive oil

3 oregano sprigs


Vegan pea falafels

1 cup frozen peas

2 x 400g cans chickpeas, rinsed and drained

1 shallot, chopped

¼ cup flat-leaf parsley

1 garlic clove

2 tbsp tahini

1 tbsp dried mint

1 tbsp ground cumin

1 tbsp ground coriander

2/3 cup plain flour

¼ tsp bicarbonate soda

⅓ cup sesame seeds

2 tbsp olive oil, to brush


Honey saganaki cheese

2 tbsp extra virgin olive oil

250g kefalograviera (saganaki) cheese, cut into 1.5cm thick slices

1 tbsp red wine vinegar

1 tbsp honey

1 tsp chilli flakes


Finishing touches

300g store-bought vegetarian dolmades

250g store-bought hummus

½ cup pitted olives

1 tbsp finely chopped dill

250g store-bought roasted beetroot dip

Baby carrots, scrubbed, to serve

Pita bread, toasted to serve

Sesame bagels, to serve

Dukkah flatbread, to serve


Method – To make the:

Whipped Feta dip, combine Feta, yoghurt, lemon juice and 2 tbsp oil in a blender and blend until smooth. Place in a bowl. Serve topped with oregano.

Vegan pea falafels, place peas, chickpeas, shallot, parsley, garlic, tahini, mint, cumin and coriander in a food processor. Process until just combined. Add flour and bicarbonate soda. Process until mixture is almost smooth. Transfer to a bowl. Cover. Refrigerate for 15 minutes. Using damp hands, roll into 1 tbsp balls and roll in sesame seeds. Place on a baking tray lined with non-stick baking paper. Preheat oven to 200°C (180°C fan forced) Lightly brush with oil, place on one large baking tray lined with non-stick baking paper and bake for 20 minutes, turning halfway or until golden, set aside to cool.

Honey saganaki cheese, heat oil in a large, non-stick frying pan over medium heat. Add the cheese and cook for 1 minute. Turn, add the vinegar and honey and cook for a further minute. Serve warm topped with chilli and pepper.

To assemble, place the whipped Feta dip, vegan pea falafels and honey saganaki cheese on a board with dolmades, hummus, olives topped with dill, beetroot dip, and carrots. Serve with pita, bagels and flatbreads.


Smart Tip

Once cooked, store falafels in the fridge for 5 days in an airtight container lined with paper towels.


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