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Baked Falafel Board

Chef Steven Strecker
Era Bistro

Move over charcuterie: this vegan and gluten free sharing board pairs a flavourful array of preserves and pickles with baked falafels.


1 can (approx. 450g) chickpeas
1/3 cup cilantro, chopped
4 cloves garlic, minced
2 small shallots, minced
1 tsp cumin
3 Tbsp rice flour
canola oil, for frying
salt and pepper, to taste


  1. Blitz all ingredients, with the exception the flour, in a food processor, or use a mortar and pestle to mash into a paste.
  2. Slowly add the rice flour to bind the mash until a soft dough-like consistency forms. The mixture should hold its shape when compressed, but will still be slightly wet. Use a tablespoon to form falafel balls.
  3. In a frying pan, heat a little bit of oil and brown each falafel, approx. 3 minutes per side.
  4. Bake falafel for 4-6 minutes at 350ºF. Serve with your favourite pickles, jams and jellies.

Yields 30-40 falafel balls

Beef Chips

These crispy curls of beef have addictive salty crunch.


1 beef tongue
8 cups (approx. 2 cans) beef stock
1 cup canola oil
salt & pepper to taste

Dipping Sauce

1/4 cup mayonnaise
1 Tbsp horseradish


  1. Preheat oven to 375ºF.
  2. Place beef tongue in a small roasting dish. Cover 3/4 of the beef tongue in beef stock.
  3. Braise the tongue for approx. 4 hrs, rotating every hour.
  4. Remove tongue from stock and allow to cool. Reserve stock for future recipes.
  5. Once cool, using a paring knife, remove the outer membrane of the tongue. This should peel off rather easily.
  6. Slice the tongue into thin pieces and salt. Heat oil in a shallow frying pan. Carefully pan fry the tongue until crisp. Remove with a slotted spoon and toss in salt and pepper.

Dipping Sauce

  1. To make the dipping sauce, whip the mayo and horseradish together until combined.

Yields 2 servings


Beautiful open concept space located inside the Canadian Museum for Human Rights. Under the care of Head Chef Barry Saunders and Executive Chef Steven Strecker, ingredients fresh from local farms…

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