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 ...

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.

Spoon the tahini into a small bowl, then add the lemon juice. The mixture will seize up and get stiff, so thin it with the ¼ cup hot water to make a smoother sauce.

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 ...

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.

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 ...

Put the peas in a food processor along with the chickpeas, flour, garlic, tahini, half the lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse a few times until the mixture resembles a ...

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).

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 ...