|Julienne a Lebanese cucumber and raw beet as garnish as well as diced tomato.|
I have been wanting to make my own falafel for a while now but just didn't seem to have the courage to tackle it until things began to align over the last few days and some people generously shared their knowledge and experience with me. The chef from Zyara - in my opinion the best Lebanese restaurant in Montreal (actually Brossard) - came out of the kitchen when I was there with a good friend recently, to explain in great detail how he makes his delicious falafel. I left with his little hand written note indicating what I would need to recreate his recipe. In true chef fashion, the basic ingredients were noted but none of the actual quantities. This would require that I use my own instincts, and a little research, to come up with a falafel recipe that I felt was as good as his.