Falafel poutine
Falafel poutine
Preparation: 30 min. Cooking: 36 minutes.
4 portions
Ingredients
- 5 to 6 yellow-fleshed potatoes, cut into wedges
- 15 ml (1 tbsp) Greek seasoning
- 30 ml (2 tbsp) olive oil
- 2 liters (8 cups) of canola oil (for frying)
- 250 g (approximately 1/2 lb) cheese curds
- For the sauce:
- 30 ml (2 tbsp) olive oil
- 125 ml (1/2 cup) dry shallots (French), chopped
- 1 carrot, diced
- 1 stalk of celery, diced
- 10 ml (2 tsp) Chopped garlic
- 30 ml (2 tbsp) All-purpose flour
- 330 ml (1 1/3 cup) vegetable broth
- 250 ml (1 cup) of sauce half glazed
- 60 ml (¼ cup) soy sauce
- 15 ml (1 tbsp) CEDAR tahini (sesame butter)
- 10 ml (2 tsp) CEDAR falafel mixture
- pepper to taste
- For the falafels:
- 1/2 box of the CEDAR falafels mixture of 397g
- 1 chopped green onion
- 15 ml (1 tbsp) CEDAR tahini (sesame butter)
Preparation
- Preheat the oven to 220C (425F)
- In a saucepan, heat the oil for the sauce over medium heat. Cook the shallots, carrot, celery and garlic for 1 minute.
- Sprinkle with flour and stir. Add the rest of the sauce ingredients.
- Bring to a boil over medium heat, then simmer for 15 minutes over low heat.
- Using a fine colander, strain the sauce over a bowl. Keep the sauce warm.
- In a large bowl, mix the falafel mixture with 210 ml (3/4 cup + 2 tbsp.) Of water. Stir in the green onion and tahini.
- Shape into 16-20 Falafels using 20-25ml (4-5 tsp) of preparation for each.
- In a bowl, toss the potatoes with the Greek seasoning and olive oil.
- On one or more baking sheets lined with parchment paper, spread the potatoes, without stacking them.
- Bake the potatoes for 20 to 25 minutes, turning them halfway through cooking.
- In a deep fryer or large pot, heat the canola oil until it reaches a temperature of 180 C (350 F) on a cooking thermometer. If a saucepan is used, watch the cooking carefully to prevent the oil from overheating and igniting.
- About 5 minutes before the potatoes are finished cooking, fry a few falafels at a time, 3 to 5 minutes, until golden brown. Deposit on absorbent paper.
- Divide the potatoes, falafel and cheese curds among deep plates, then top with the sauce.
- To watch a video of the preparation click here
