aucepan of boiling water; boil for 2 mins or until just
Falafel: Grind the first four spices
inch rounds. Set aside for 15 mins to firm.
use 2 pans for the cooking 1 for each fish, I put
stirring a couple of times, for 5 minutes. Drain, then evenly
pray.
Whisk together oil, tahini, and Ras el Hanout in
est. Let the shrimp marinate for 20 minutes.
Preheat a
nd marinate for 15 minutes.
Meanwhile, combine the yoghurt, tahini, garlic
Dredge fish with salt and flour.
Fry in hot oil until brown on both sides.
Serve with Tahini Sauce.
Garnish with parsley and lemon.
in a large bowl mix all the ingredients until well blended.
cover with plastic wrap and refrigerate at least one hour before serving.
serve with pita bread,lemon wedges and more tahini sauce as extra side dressing.
0 minutes.
Prepare the tahini sauce while the cauliflower is roasting
In a small bowl, mix all sauce ingredients until blended.
Slice an edge from each pita bread, and carefully open pockets.
In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
Serve right away.
Sweet Potato Falafel:
Preheat oven to 350\
ntil it stops steaming.
Tahini Sauce:
Toss ingredients in your
Blend or process chickpeas, onion, garlic, parsley, spices, baking soda, flour and egg until almost smooth; season. Shape mixture into 4 patties. Place on tray. Cover and refrigerate 1 hour.
Cook patties on heated oiled large skillet about 10 mins or until browned on both sides.
Cut bread into quarters. Split each piece and toast.
Meanwhile, for the yogurt and tahini sauce, combine ingredients in small bowl; season to taste.
Sandwich sauce, arugula, patties and tomato between toasted bread.
Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
Bake in the preheated oven until heated through, 8 to 10 minutes.
While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.
ntil well blended. Taste the falafel mixture, and adjust seasoning to
lack pepper.
Roast cauliflower for 16-35 minutes, until browned
ittle bit of each the tahini, lemon juice and water alternating
Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric