Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a ...

That essentially means it’s aged for a minimum of four years and is made from a recipe that uses at least 51 percent corn. Is it worth picking up a bottle? Let’s dig in and find out.

The “egg” salad sandwich is exactly what we want late at night or early in the morning, with chickpeas standing in for the eggs, all mashed and mixed with vegan mayo ($6.50).

Well, there is, and its name is chickpea flour. Of course, this magical, grain-like powder goes beyond bread and baked goods ... take extra care to ensure your recipe isn't undercooked when ...

Philnah of Phil’s Kitchen shares her recipe for these buns, which combines flour, warm milk, sugar, eggs, baking powder, salt, softened unsalted butter or margarine (your choice), and a dash of ...

Semolina is a type of flour made from ... place it into your bread tin and let it rest again for a final proof. Then bake and let cool before you enjoy. Semolina pasta recipe Making semolina ...

"Sometimes I need a change when it comes to brown bread, I often make this gorgeous version. The crust is really crispy and the bread has a wonderful scent and flavour - go on give it a go!

Pair chickpeas ... With the machine running, add ½ cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside. In a small bowl, toss the bread with the remaining ¼ ...