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June 30, 2016




Many things can be said about Falafel, starting from it's origin. Egyptians claim it is theirs, Lebanese assured it is theirs.


I'm not quite sure where all started, but as a kid it was always a treat and still is.


My aunts are all experts in Falafel-making, but there is one aunt that wins it, I won't say any names, fearing it will be hold against me at some point :)...


Falafel is a fritter made out of beans, some people combine red-kidney beans and chick peas (garbanzo beans) which is what I like. And many others will only use the garbanzo beans, either way it is delicious.


For this time only I wanted to create another flavour profile, I was craving a fresh flavour and this recipe change hits it. Instead of tahini-sauce I made a yogurt sauce with z'aatar


This recipe yields about 50 spoon-size fritters.







1 1/2 cup of dry red-kidney beans (soaked in water overnight)


1 1/2 cup of dry garbanzo beans (soaked in water overnight)


1/2 tablespoon of cumin


1/2 tablespoon dry coriander


1 teaspoon onion (powdered)


1 teaspoon of garlic (powdered)


1 tablespoon of dry parsley


1 egg (beaten)


1 tablespoon of sesame seeds


1 cup of yogurt


1 tablespoon of Z'aatar


Salt and Pepper to taste


Oil to fry





1. Wash the beans that have been soaking overnight. Drain them to a colander.


2. Preheat frying oil for 10 min before frying.


3. Process together beans, cumin, coriander, pepper, salt, onion, garlic, parsley, sesame seeds and the egg to a coarse the falafel texture.


4. With two tablespoons, grab mixture and using both spoons shape and fry. Drain them on a kitchen towel.


5. In a bowl mix yogurt and the z'aatar, add salt and pepper to taste.


6. Serve with favorite dip or as a stuffing in arabic bread.





1. Condiments and fixing are a must. A most traditional sauce is the the tahini sauce, which is very easy to make, just blend the following ingredients.


      a) 2 tablespoon of tahini


      b) 1 lemon (juiced)


      c) 1 garlic glove 


      d) salt and pepper to taste


2. Fixings can be your favourite ones, the ones I like and are most traditional: tomatoes, pickles, radishes, fresh parsley.









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