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Mediterranean Breakfast Inspo Recipe
Ben Carraoli

Mediterranean Breakfast Inspo Recipe

I recently made this Mediterranean breakfast recipe, and I have to say, it completely changed my morning routine. The flavors are bright, fresh, and so satisfying that I actually looked forward to breakfast for once!
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Falafel patties 6–8 small pieces – protein-packed chickpea patties; homemade is best, but store-bought works too
  • Hummus 1 cup – creamy dip; I prefer making it fresh with lemon and garlic
  • Baba ganoush 1 cup – smoky eggplant dip; roasting the eggplant gives the best flavor
  • Labneh 1/2 cup – thick, creamy yogurt spread; drizzle olive oil on top for extra richness
  • Feta cheese 1/2 cup, crumbled – use freshly crumbled for a tangy bite
  • Sliced tomatoes 1 cup – pick ripe, juicy ones for sweetness
  • Cucumbers 1 cup, sliced – adds a refreshing crunch
  • Radishes 1/2 cup, sliced – optional, for peppery contrast
  • Marinated olives 1/2 cup – adds briny, savory depth
  • Pita bread 4–6 pieces, cut into quarters – fresh or lightly toasted for serving
  • Tabouli 1/2 cup – optional, herbaceous salad with parsley, mint, and bulgur
  • Extra virgin olive oil 2 tbsp – for drizzling and dipping

Method
 

  1. If using homemade falafel, shape the chickpea mixture into small patties. Fry in olive oil or bake until golden and crisp. I like mine slightly crunchy outside but soft inside.
  2. Spoon hummus, baba ganoush, and labneh into small bowls. Place feta nearby. I usually drizzle a little olive oil on labneh—it adds richness and shine.
  3. Slice cucumbers, tomatoes, and radishes. Place them around the board to add color and freshness. I find it looks more inviting when vegetables are mixed with the dips.
  4. Slice pita into quarters and tuck them around the board. If using tabouli, place it in a small bowl on the side. I like the herbs in tabouli balancing the creamy dips.
  5. Add marinated olives and any extra herbs like parsley or mint. Drizzle more olive oil if desired. I usually add a few grapes or small fruits to brighten the board visually.

Notes

  • I always make falafel a day ahead and freeze them for convenience
  • Fresh herbs like parsley or mint really elevate the flavors
  • Warm pita slightly before serving—it makes everything taste cozier
  • Drizzle olive oil just before serving to maintain a fresh taste