It’s party season! This means tons of party food which often translates into those oldie but goldie appetizers that are so good and yet so… boring. That’s why I’m sharing with you three easy, cheap and unexpected canapés recipes from as many different and wonderful corners of the world: Asia, Middle-East and South America.  I’ve been really inspired by the food and culture of these regions, what came out of my experiments are Miso Glazed Eggplants, inspired by a traditional Japanese dish called Nasu Denkaku, oven baked Falafel and my understanding of the Peruvian Ceviche. The beauty of these recipes is that they are very easy to make in batches, they are pretty budget-friendly and yield an impressive amount of servings. Here is my vegan oven baked falafel recipe (very handy if you don’t like the smell of fried food in the house around Christmas) check here and here for the other two . Happy Holidays!

30-40 single servings

Ingredients

• 1 tin of beans
• 1 tin of chickpeas
• 3 garlic cloves, crushed
• 1 bunch of parsley
• 1 bunch of coriander
• 2 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp salt, pepper
• 2 tbsp olive oil
• 1 tsp baking soda
• 4 tbsp flour
• for garnish: sesame seeds, mint leaves and tahini sauce

You will need

• A food processor, 1 tablespoon, 1 teaspoon,
• 1 spatula, 1 oven tray, serving dish

In a food processor add all the ingredients but for the garnish ones (it’s easier when made in batches) and briefly pulse until blended but not so much that you have completely lost some texture and chunks.

Form small balls, place on the oven tray and pop in the oven at 200°C – 400°F for 20-30 minutes.

Sprinkle with sesame seeds and serve these crunchy, fragrant and dense canapés with thaini sauce (thaini paste, lemon juice, olive oil, salt and mint).

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