Sweeter cuisines

I'm not vegetarian, I even tend to still have trouble thinking of a dish without thinking first to meat, while this cuisine appeals to me ... And yet at first ...

I must say that as I am a dinosaur I knew a time when vegetarian cuisine was often tasteless and unattractive, so for me it was a sad kitchen for people who ate it ... sadly for me!

And then I saw it evolve gradually, year after year become exciting, tasty, diverse, inventive ... offering new products and new ways of doing and since I happen to find some dishes damn attractive from the point of change my carnivorous habits vigils.

So in preparing this menu, it is with envy that I started in this little challenge, and in the end I even realized that my home hungry could take much pleasure to taste the vegetarian and me even said ... You see Dad that it is also when you cook green ...

For the dish on this menu I wanted falafel probably one of my little weaknesses, falafel lying in a nice salad.

Falafel salad

Ingredients for 4 people: 2 cans chickpeas natural MR -200g onion Bio Village MR-2 garlic cloves - 5 parsley stems - 5 coriander stalks - 2 cases of flour - 4 MR organic tomatoes - ½ cucumber Bio Village MR - 1 mixed bag of baby - ½ tsp cumin powder MR - salt and pepper - of frying oil

For the sauce: 1 Greek yoghurt MR - 2 cases of olive oil Bio Village MR - a few pinches of cumin powder MR - 1tbs tahini (optional) - Salt and pepper

First make the sauce, whisking all the ingredients in a small bowl, then reserve it cool.

Then peel and coarsely chop the onions and garlic. Roughly chop the herbs. Put everything in a blender and blend without overstated.

Add the drained chickpeas, flour and cumin powder, salt and pepper then mix.

Be careful not to push too hard so do not make a paste but a granular mixture where there are still pieces.

Make balls with the dough, you will have a good score, about 30g each.

Fry the meatballs in an oil bath heated at 160 ° until golden brown, about 5 minutes, then drain well on paper towels.

Prepare the salad. Cut the tomatoes into quarters, the cucumber in half lengthwise and sliced ​​feta into small cubes. Divide the sprouts on the plate then the tomatoes, cucumber and feta. You can add a few leaves of parsley and coriander.

Drop the falafels on plates and drizzle with sauce and enjoy it now!

But why, I feel like falafel will be as fiercely fashionable here ... did I tell you that ...