The potatoes can be boiled up to 3 days in advance and refrigerated before crushing and roasting. The sauce can be made up to 2 days in advance and refrigerated in an airtight container. Remove the ...

Try these falafel and pear lettuce wraps for a unique vegan twist on the beloved Middle Eastern meal for lunch this week.

Shape the mixture into 12 torpedo-shaped pieces and set aside while you make the sauce. In a large bowl mix together the tahini, yoghurt, lemon juice, vinegar and wild garlic. Pour in 125ml of ...

If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. The tahini sauce ...

This recipe for Miso Tahini Green Beans features crisp, green beans flavored with creamy, nutty sesame, garlic and miso. ...

To make the tahini sauce, crush the garlic on your chopping board with the salt until a paste is formed. Place this into a food processor, add the tahini, lemon juice, yoghurt and olive oil.

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.

In a bowl, add tofu, chickpeas, soy sauce, roasted nuts, 1 tablespoon of tahini paste ... and fry in the pan with some oil for 2-2 1/2 minutes or till golden brown on both sides. Put the tahini paste ...