makes
200g
prep
10 minutes
difficulty
Easy
makes
200g
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 cups coriander leaves, roughly chopped
- 125 ml (½ cup) lemon juice
- 2 garlic cloves, peeled
- 90 g (⅓ cup) tahini
- 1 tsp sea salt flakes
Instructions
In a food processor, blend the coriander with 100 ml water until you have a smooth green paste; don’t overblend as the coriander will go black. Add the lemon juice, garlic and tahini and blend until smooth. Stir through the sea salt flakes.
Recipe and image from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books, $49.99, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
