Category Archives: Snack

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Crispy Falafel

These are insane! They are perfect. I did not change anything about the recipe, followed exactly including cooking time. I think they are perfect for sharing a typical Mediterranean meal.  Straight from my favorite cookbook, Jerusalem! I made with the spiced chickpea and vegetable salad and then served all with baba ganoush, hummus and the best tahini dressing!


1 1/4 cups (250 grams) dried chickpeas

1/2 cup finely chopped onion (about 1/2 onion, or 80 grams)

1 clove garlic, crushed

1 Tablespoon finely chopped flat-leaf parsley (I omitted)

2 Tablespoons finely chopped cilantro

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/2 teaspoon baking powder

3/4 teaspoon salt

3 Tablespoons water

1 1/2 Tablespoons all-purpose flour

about 3 cups (750 mL) flavourless oil, for deep-frying

1/2 teaspoon sesame seeds, for coating


1. The night before, place chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.

2. The next day, drain the chickpeas well and pour them into a food processor. Add in the onion, garlic, parsley, and cilantro. Blitz the mixture until everything is finely chopped, but not overly mushy or pasty. It should be able to hold itself together.

3. Add in the spices, baking powder, salt, flour, and water. Mix using a wooden spoon until well-blended and smooth. Cover the mixture and leave in the fridge for at least 1 hour. This can be made ahead and saved in the refrigerator for up to 4 days and in the freezer for up to 1 month.

. Fill a deep, heavy-bottomed pan with enough oil to come up to 2-3/4 inches on the side of the pan. Heat the oil up to 350°F (180°C).

5. Meanwhile, with wet hands press 1 Tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut. (you can use a wet ice-cream scoop for this)

6. Sprinkle the balls evenly with sesame seed and deep-fry in batches of 4 to 6 balls for 4 minutes, until well-browned and cooked through. Giving the balls the proper time in the oil will ensure they dry out on the inside, preventing them from falling apart.

7. Drain  in a  colander lined with paper-towels and serve immediately while hot. Serve with warm pita bread and tahini dressing.

This is one food that I can say is not great as a leftover. Much better served hot and immediately after being cooked.


Photos by and property of Royce Cara Berler. May be used with author’s permission.

Turkey and Zucchini Burgers with Sumac Sauce

This recipe comes from one of the greatest cookbook ever…Jerusalem, written by Yotam Ottolenghi and Sami Tamimi. The whole book is incredible and this particular dish is another one of my favorites! The combination of flavors are spectacular and it is another very easy recipe to make and is great for making ahead as they are just as delicious the next day.

As usual I have altered the recipe slightly to suit my taste and desired quantity.

Definitely drop me a note after trying these would love to know what you think!


For the Turkey Zucchini Burgers:

1 1/2 pounds ground tureky breast
2 medium zucchini, coarsely grated (about 2 cups)
3 green onions, thinly sliced
1 large free range egg
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
4 large garlic cloves, crushed
1 1/4 teaspoon ground cumin
1 1/4 teaspoon salt
3/4 teaspoon ground black pepper
3/4 teaspoon cayenne pepper

For The Sumac Sauce:

1/2 cup sour cream
2/3 cup greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, crushed
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon ground black pepper

( I prefer the sauce on the thicker side, if you want it thinner you can add 1 1/2 tablespoon of olive oil)


First make the Sumac Sauce by combining all the ingredients in one bowl, stir well and chill.

Preheat the oven to 425F.

In a large bowl combine all ingredients for the meatballs except the sunflower oil. Mix with your hands and shape into about 20 small burgers.

Pour 1 1/2 tablespoons into a large frying pan and heat over medium heat until hot, then sear the burgers in batches so they get golden brown on both sides.on both sides, about 3 to 4 minutes per side. then transfer the burgers to a baking sheet lined with either wax paper or parchment paper and transfer to the oven for about 10 minutes, or until the burgers are cooked through.

Divide the burgers evenly n plates and spoon the sauce over the top and then enjoy!

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Vegetable Crudite

This is one of my favorites! In general, I prefer serving vegetables as a starter or hors d’oeuvres rather than chips or bready things since it is usually less filling and guests will still be hungry for dinner or whatever else you may be serving. Additionally, this is so quick and easy to put together. You can really use anything you like, just be sure to try and choose things that are different colors for the best presentation and that the vegetables are cut evenly and placed neatly on the serving plate. I rarely have leftovers and if you do, it is a great snack for the following day.

I typically serve the platter with a multitude of different dips and dressings such as hummus (store bought is fine but I try to find ones that have nothing but chickpeas, garlic, lemon, oil and tahini listed as ingredients), spinach dip, artichoke dip, anchovy and oil dressing, blue cheese dressing,  etc. The possibilities are endless.

And if you are really feeling super ambitious, the recipes I use for all of the above are included in my website. Please try all of them and let  me know what you think!


Serves 4 to 6

1 Package Large White Mushrooms, sliced

1 Large Cucumber

1 Bunch Radishes

1 Orange Bell Pepper

1 Bunch Jicama

1 Bunch Celery

1 yellow Squash


**adjust the quantities according to how many people you are having.


Wash and slice all the vegetables and then place neatly on a serving platter.

Put your dips and dressings in separate small bowls and place around the platter with serving spoons for each.

Make sure to put out small appetizer plates so people can spoon the dressings onto their plates without everyone having to dip into the serving bowls.