Falafel Burgers

We love falafel. We love burgers. There’s an obvious solution here – and it’s so tasty.

1 can chickpeas, rinsed and drained
1/2 cup bread crumbs
1 small onion, chopped
4 garlic cloves, peeled and chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon salt
Pinch of freshly ground pepper
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon whole wheat flour
1 teaspoon baking powder
Canola oil for frying

1. Put the chickpeas, onion, garlic, parsley, cilantro, cumin, salt, pepper, water and lemon juice into food processor and pulse until combined but still a bit chunky. Add the flour and pulse a few more times.
2. Transfer into a mixing bowl and add 1/2 cup bread crumbs, or more if needed.
3. Roll the mixture into balls and flatten with your hands to make a patty.
4. In a shallow skillet, heat about 1/2 inch of canola oil until it’s hot. Fry the falafel for a few minutes on each side on medium high heat until golden brown and crunchy.
5. Make a falafel burger with tahini, tomato, cucumber and pickles, or serve in pita with tzatziki sauce.

Adapted from Culinaire Magazine, a new Calgary food and beverage magazine!

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Tofu Cacciatore

Cacciatore is an interesting word. Chicken cacciatore refers to chicken prepared in a spicy tomato sauce with mushrooms and herbs. The Italian word literally means “hunter.” It refers to the ingredients that a hunter might have on hand when preparing the dish. So, here is tofu cacciatore – hunter style. Just imagine yourself on in the middle of the prairies, lassoing some wild tofu. A call to simpler times. Serve this with our garlic mashed potatoes.

2 tablespoons olive oil
1/2 pound firm tofu, cut into 1/2” slices
1/2 medium onion, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 medium carrot, thinly sliced
1/4 cup white wine
1 clove garlic, minced
5 crimini mushrooms, sliced
2 celery stalks, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Vegeta
1/4 teaspoon freshly ground black pepper
1 small can stewed tomatoes, drained
1/2 cup tomato sauce
Fresh parsley, chopped

1. Preheat the oven to 350 F.
2. Heat a large skillet coated with 1 tablespoon of olive oil over medium high heat. Add the onion, carrots and bell peppers and cook, stirring frequently, for 10 minutes.
3. Add the garlic and saute for another 3-4 minutes.
4. Add the wine, basil, oregano, salt and pepper and cook, stirring frequently, for 3 minutes.
5. Add the tomatoes and tomato paste. Bring to a boil and allow to simmer for 15 minutes.
6. Heat another large skillet coated with 1 tablespoon olive oil over medium high heat. Add the tofu and saute for 8-10 minutes, or until lightly browned on both sides. Place the browned tofu cubes in a 13” X 9” baking dish and cover with the prepared tomato sauce.
7. Bake for 1 hour. Garnish with fresh parsley. Serve over garlic mashed potatoes.

– DJ

Garlic Mashed Potatoes

These mashed potatoes pair nicely with tofu cacciatore, which we’ll feature on the blog next week! They also go great with our chickpea and eggplant curry. These mashed potatoes are also fantastic straight from the bowl with a big spoon.

4 large potatoes, peeled and cut into chunks

3 tablespoons margarine
1 tablespoon olive oil
4 garlic cloves, chopped
Fresh parsley, chopped

1/2 teaspoon salt


1. Saute the garlic in olive oil over medium heat.
2. Cook the potatoes in salted, boiling water until tender. Do not drain completely; leave some salted water at the bottom of the bowl. Add the margarine and garlic, then mash until smooth.
3. Add parsley and mix well.

Serves four.

– DJ

5 Minute Bruschetta

Bruschetta is a favourite of mine in the spring. The basil leaves and grape tomatoes are fresh, and I can sit on the porch, close my eyes and pretend I’m actually in Italy, and not in Canada where there’s a good chance the clouds will come out of nowhere and it will start hailing. This tends to happen when I’m heading outside in shorts, a tank top and have a scrumptious spread of food with multiple plates. Sigh.

Grape tomatoes (200 grams) 

Salt, to taste

Pepper, to taste

1 tbsp olive oil plus enough to drizzle on bread slices

1 tbsp white balsamic vinegar

2 basil leaves, shredded

Dash of oregano

One shallot, chopped

Garlic glove, sliced in half

1/2 of a baguette, sliced

1. Put oven on broil setting.
2. Slice baguette, and brush olive oil on the slices. Put slices in the oven and bake for 2-3 minutes, watching closely until edges are browned.
3. Slice grape tomatoes into small pieces and put them in a bowl along with shredded basil leaves, salt, pepper, oregano, olive oil, balsamic vinegar and shallot.
4. Mix ingredients until well combined.

5. When baguette slices are browned, remove from oven and rub the garlic clove across the top of each baguette to enrich it with flavour. Top slices with bruschetta.

– Silvia