
Crisp, herb-rich fritters with a tender, bright interior and a nutty tahini drizzle—perfect for stuffing into pita or serving over greens. The recipe uses soaked chickpeas and a short rest to develop texture and flavor.
1 ½ cup chickpeas, dried, soaked overnight and drained
½ cup onion, roughly chopped
½ cup parsley, finely chopped
¼ cup cilantro, finely chopped
3 clove garlic, peeled
2 tbsp flour
1 tsp baking powder
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp salt
½ tsp black pepper, freshly ground
2 cup oil, for shallow frying
¼ cup tahini, well stirred
1 lemon, juiced
2 tbsp water
1 clove garlic, minced for sauce
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Buttery, crisp layers of phyllo enfold a warm, spiced nut filling and soak up a bright honey-lemon syrup for the perfect balance of crunch and syrupy sweetness.

Tender eggplant boats roasted until golden and filled with a spiced ground beef and tomato mixture, finished with bright parsley for a balance of savory, tangy, and herbal notes. This version keeps technique home-kitchen friendly while honoring the layered flavors of the classic Turkish dish.

Crisp, spicy potato cubes finish in a bright garlicky cilantro-lemon dressing for a dish that’s both rustic and vibrant. Textural contrast—golden edges and a fragrant herb sauce—makes every bite pop.