INGREDIENTS 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas) ½ cup chopped scallion 1 cup chopped fresh parsley, leaves only 1 cup chopped cilantro, stems and leaves 1 ...

Serving: Serve the hot falafel with the dipping sauce. Source: Adapted from " Patricia Heaton's Food for Family and Friends," by Patricia Heaton (William Morrow/ HarperCollins Publishers, 2018).

In a food processor, she combined tahini, lemon juice, olive oil, garlic, chipotle pepper, adobo sauce, salt, and pepper, blending until smooth. To build the pita, Drummond sliced one in half and ...

You may deep fry falafel, but feel free to pan fry it in olive oil for a healthier alternative. If you don't like cilantro, just double the parsley called for in the recipe.

Meanwhile, start getting the tahini sauce ready; mix the 1/2 cup of tahini, 3 cloves garlic, 1/2 teaspoon salt, 2-3 tablespoons olive oil, 1/4 cup fresh lemon juice and the rest of the parsley ...

1. In a food processor, combine tahini paste, garlic, coriander, lemon juice, salt, and black pepper. 2. Work the mixture until it is smooth. Add water 1 tablespoon at a time to thin the dressing ...

Many people keep a bottle of yellow mustard in their fridge, but if you reach into mine for a similar-looking condiment, ...

1. Set the oven at 425 degrees. Have on hand 2 rimmed baking sheets. 2. In a large bowl, toss the cauliflower florets with 2 tablespoons of the olive oil. Add the cumin, coriander, red pepper ...

Served as a dipping sauce with crudites or roasted veggies, it makes a wonderful appetizer or main course. Of course, we must pay homage to the classic use of tahini in hummus.