½ teaspoon salt for the sauce, 1 cup english cucumber In a mixing bowl, combine garlic with remaining salt, black pepper, ...

In case you haven't heard of this creamy and tangy condiment, it's made of cucumbers, dill, lemon, Greek yogurt, and a few other ingredients you might have had on a gyro or with falafel. Our recipe ...

Squish three freshly cooked falafel in a line over the top side of the bread. Lay a line of thinly sliced tomatoes on top, then some pickled cucumber ... with extra tahina sauce and a little ...

Deep fry the balls, 4 at a time for 3 minutes each. Remove and drain on a paper towel. 5. Put sesame oil, peanut butter, soy sauce, brown rice syrup or maple syrup and water into a small saucepan.

In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and ...

Falafel can be fried or baked, drizzled with a little oil, until crisp. Always let the mixture rest in the fridge after shaping to help them hold together.

Repeat with any leftover falafel mixture. Meanwhile, in a small dish, mix together the ingredients for the sauce until smooth, then season with salt and black pepper. I like to serve this in bowls ...

We make a mindful Mediterranean meal, grilling Chicken Shawarma right on the stovetop plus quick, fresh falafel.

Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common ...

Grate the cucumber on to a clean tea towel. Squeeze out the excess juice. Mix the cucumber with the yoghurt, garlic and mint. Season to taste.

In another bowl, combine yogurt with cucumber, lemon juice and salt to taste ... To serve, add a generous dollop of yogurt sauce to each plate and top with one fish fillet. Scatter zucchini ...

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.