Prep the falafel mix according to package directions. Let it rest until you are ready to fry. It’s best to fry your falafel right before the party so they stay nice and crispy. Serve with our ready Wild Garden tahini sauce and shattah.
Cut your cheese into half an inch slices. If you are using Nabulsi cheese squares, you can leave them whole. Right before serving, dredge the cheese in a bit of flour in a very light dusting. Fry in 4 tbsp of olive oil, 1-2 minutes per side until crispy. Top your cheese with a wedge of honeycomb. The sweetness will complement the salty cheese really well.
Meanwhile, assemble the remaining ingredients on your large serving platter. Begin with the three dips in the center of your platter. Assemble the remaining ingredients around them to your liking.
Assemble your dips. Give them a nice mix to incorporate. Add a sprinkling of za’atar to your Labna, cumin to the hummus, and Aleppo pepper or sumac to your Baba Ghanouj. Add a nice drizzle of olive oil to finish each dip.
Assemble your stuffed grape leaves on your platter. Apply a squeeze of fresh lemon juice and a drizzle of olive oil to wake up all the flavors (no one will know you didn’t roll these by hand) because each grape leaf is actually rolled by hand before packaged.
Assemble your tabouli salad and add it to your platter. You can also serve tabouli in its own bowl with tender romaine lettuce leaves to scoop up. Enjoy!