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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