A couple of weeks ago, some friends and I decided to go to a well known vegan restaurant here in Montreal. I ordered the special of the day which included a huge salad, falafels and hummus. Those falafels were heaven on earth, I couldn’t believe how good they were! At that moment I gave myself the mission of doing some at home.
Serves 35 falafels. Time: 15 minute preparation + 25 minute bake + 1 hour wait while the mixture sits in the refrigerator
-1 small/medium onion
-5 garlic cloves (about 2 teaspoons chopped garlic)
-1/4 cup fresh parsley
-1/4 cup fresh cilantro
-1/2 teaspoons salt
-1 teaspoons baking powder
-1/3 cup whole wheat flour
-Sprinkle of black pepper
-2 tablespoons olive oil
-1 cup of 0% plain greek yogurt
-1/2 cucumber, chopped in small cubes
-1/2 teaspoons of mixed herbs
-1 teaspoon of balsamic vinegar
2. Add this mixture into a large bowl and add the salt, baking powder, flour and pepper. Sir well until throughly combined and cover with plastic paper.
3. Let it stand on the freezer for about 1 hour.
4. In the meantime, make your dressing by combining all the dressing ingredients together. Then let it rest on the fridge until serving time.
5. Preheat oven to 375*F and line a baking tray with parchment paper
6. After the 1 hour rest period, make small balls of the falafel mixture and add them to the lined baking tray
7. Add the olive oil into a small cup or bowl, and with the hep of a brush, lightly cover the falafel balls in oil.
8. Bake for 10 minutes and then flip them and cook for 10-15 more minutes or until golden brown on the outside
9. Serve with whole grain pita bread, lettuce, alfalfa sprouts and the previously made creamy dressing. Bon appétit!