I have yet to spot any spring produce at my local market. The weather forecast for the weekend is promising, but until I find Quebec asparagus or rhubarb, I'm relying on familiar foods and flavours.
These falafels fall into that category. They have a familiar baked falafel texture, but a unique, subtle flavouring from the sunflower seeds. Jazzed up with vibrant pickled turnips and fresh chimichurri, they make for one hell of a lunch (or dinner). Give me all the pita, hummus and falafels. Always.