A 10-minute job and super healthy

That meals can be associative experiences that stand as pillars along our life's journey has long been established. I vividly remember the very first time I tried falafels. I was vacationing in Toronto, Canada and for some strange reason (because I hate shopping for anything but books, wine, and food), it was in the food court of the huge mall in the heart of Toronto.

Falafels. Folded into a pita, topped with tzatziki and tabbouleh. Y.U.M.M.Y. I couldn't believe what I was tasting.., the flavors had a party on my palate. That I had to be in my twenties to get this delicious meal on my adventurous life path was actually a mystery.

As a good source of fiber and protein, falafels support healthy blood sugar levels. But while they are healthy, deep-frying (as they are usually prepared) turns them into a fat and calorie bomb.

That's exactly why baking them in the oven is a great alternative!

• 1 lemon, juiced (2 tablespoons needed)
• 1 bundle of fresh parsley (curled or flat leaf, as you wish), chopped fine
• fresh coriander, chopped
• olive oil
• salt, pepper, cumin, and garlic powder
• box falafel mix (it is my preference to enhance the flavors of a ready-mix but of course you can make falafels using chickpea flour. It is not recommended to start with a can/tin of chickpeas as they are too moist and the falafels will not hold their shape well)
• 200g self rising flour
• 200 g Greek yoghurt
• tzatziki from the store (or make yourself!)
• TIP: use Vendee yoghurt from Le Petit Vendéen and dry chick peas grown in the Vendée for a true local touch (dry chickpeas must be soaked in water for 24 hours. Then mix well drained chickpeas, fresh herbs (parsley, cilantro, dill), garlic, onion, and spices to food processor and pulse a little bit at a time until mixture resembles coarse flour)

On the side: hummus and/or tabbouleh
Garnish: tzatziki and red beet sprouts