Type what you have

Ingredients

• ✓ baking powder
• all-purpose flour
• cardamom
• salt
• egg
• butter
• sugar
• nigella seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
2. 2 Whisk flour, baking powder, cardamom, and salt together in a bowl.
3. 3 Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
4. 4 Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
5. 5 Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

By sarabear

Ingredients

• ✓ baking powder
• all-purpose flour
• sugar
• butter
• tahini

Instructions

1. 1 Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
2. 2 Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
3. 3 Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

By Nuriti

Ingredients

• ✓ baking powder
• butter
• white sugar
• vanilla extract
• tahini
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
3. 3 Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

By Faina Gersh

Ingredients

• ✓ baking powder
• butter
• honey
• egg
• rice flour
• cardamom
• hemp seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.
3. 3 Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes.

By anniegreenjeans

Ingredients

• ✓ baking powder
• potato
• onion
• egg
• salt
• all-purpose flour
• canola oil

Instructions

1. 1 Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
2. 2 Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
3. 3 Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

By basg101

Ingredients

• ✓ baking powder
• semolina flour
• all-purpose flour
• turmeric
• white sugar
• milk
• vegetable oil
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Ingredients

• ✓ baking powder
• water
• vegetable oil
• all-purpose flour
• egg
• vegetable oil
• white sugar
• water

Instructions

1. 1 Bring 2 cups water and 6 tablespoons oil to a boil in a large pot over high heat. Off heat, stir in flour and baking powder until well combined; cool, 15 to 20 minutes.
2. 2 Beat in eggs, one at a time, beating well after each addition with an electric mixer; beat until mixture is smooth and homogeneous.
3. 3 Meanwhile, bring sugar and 2 1/2 cups water to a boil in a saucepan over medium-high heat; stir until sugar is dissolved. Off heat, cool, at least 20 to 30 minutes.
4. 4 While syrup cools, heat 2 cups oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Spoon dough into a tulumba syringe or a piping bag fitted with a coupler and a star-shaped tip (closed or open). Pipe small portions of dough, in batches, into the hot oil. (You can also drop spoonfuls of dough into the hot oil, but the tulumbas won't have the traditional shape.) Fry until golden, 5 to 7 minutes. Transfer to a paper towel-lined plate; cool about 10 minutes. Transfer tulumbas to a bowl. Pour cooled syrup on top; let soak for at least 2 hours.

By Macedonian Cuisine

Ingredients

• ✓ baking powder
• white sugar
• butter
• egg
• rose water
• rose petal
• all-purpose flour
• salt

Instructions

1. 1 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water; fold in rose petals.
2. 2 Combine flour, baking powder, and salt in a separate bowl; mix into dough. Cover and chill dough 1 hour to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Roll out dough on a lightly floured surface to about ⅓-inch thickness. Cut into shapes with a shaped cutter or cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
5. 5 Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

By Diana Moutsopoulos

Ingredients

• ✓ baking powder
• all-purpose flour
• anise seed
• fennel seed
• baking soda
• corn oil
• sugar
• egg
• vinegar
• sesame seed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh

Ingredients

• ✓ baking powder
• leek
• olive oil
• egg
• fenugreek
• kosher salt
• turmeric
• parsley
• cilantro
• dill

Instructions

1. 1 Slice leek in half lengthwise, then slice thinly crosswise.
2. 2 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
3. 3 Preheat the oven's broiler with the rack in the upper third position.
4. 4 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
5. 5 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
6. 6 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

By Ali Ramee

Ingredients

• ✓ baking powder
• all-purpose flour
• egg
• sugar
• butter
• yogurt
• rose water
• cardamom
• almond
• pistachio nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad

Ingredients

• ✓ baking powder
• semolina flour
• sugar
• coconut
• butter
• yogurt
• milk
• almond
• water
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Ingredients

• ✓ baking powder
• semolina flour
• white sugar
• yogurt
• vegetable oil
• coconut
• almond
• water
• white sugar
• rose water

Instructions

1. 1 In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. 2 In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. 4 Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

By Lubna

Ingredients

• ✓ baking powder
• tahini
• water
• anise seed
• white sugar
• all-purpose flour
• turmeric
• anise seed
• vegetable oil
• butter
• pine nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Ingredients

• ✓ baking powder
• water
• active dry yeast
• white sugar
• milk
• all-purpose flour
• semolina flour
• egg
• salt
• butter
• honey
• orange-flower water

Instructions

1. 1 Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
2. 2 Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
3. 3 To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

By rie1975

Ingredients

• ✓ baking powder
• chickpea
• onion
• garlic
• parsley
• scallion
• cilantro
• cumin
• kosher salt
• red pepper flakes
• all-purpose flour
• olive oil cooking spray

Instructions

1. 1 Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
2. 2 Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
3. 3 Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
4. 4 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
5. 5 Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.

By Glenn6870

Ingredients

• ✓ baking powder
• onion
• cheesecloth
• ground lamb
• ground beef
• green onion
• salt
• black pepper
• sumac
• turmeric
• egg
• metal skewer

Instructions

1. 1 Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
2. 2 Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Mold meat mixture onto the skewers.
5. 5 Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

By Nick Perry

Ingredients

• ✓ baking powder
• all-purpose flour
• canola oil
• butter
• yogurt
• egg
• sour cream
• sugar
• salt
• feta cheese
• parsley
• olive oil
• paprika
• egg yolk
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Ingredients

• ✓ baking powder
• tahini
• farina cereal
• white sugar
• yogurt
• butter
• almond
• white sugar
• water
• lemon juice
• butter
• orange flower water

Instructions

1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub

Ingredients

• ✓ baking powder
• chickpea
• baking soda
• water
• sesame seed
• cumin
• salt
• coriander
• black pepper
• red chili powder
• white sugar
• turmeric
• asafoetida powder
• vegetable oil

Instructions

1. 1 Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
2. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
4. 4 Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
5. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
6. 6 Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
7. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

By Kathleen Woods Rubino

Ingredients

• ✓ baking powder
• chickpea
• cilantro
• flat-leaf parsley
• red onion
• garlic
• chickpea flour
• coriander
• cumin
• sriracha sauce
• salt
• black pepper
• baking soda
• cooking spray

Instructions

1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Ingredients

• ✓ baking powder
• chickpea
• onion
• parsley
• garlic
• egg
• cumin
• coriander
• salt
• lemon juice
• black pepper
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender; blend until smooth.
3. 3 Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture will hold together when frying.
4. 4 Heat oil in a skillet over medium-high heat. Form mixture into twelve 3-inch diameter patties. Fry patties in hot oil until browned, 3 to 4 minutes per side.

By Dani

Ingredients

• ✓ baking powder
• milk
• butter
• margarine
• sugar
• water
• sugar
• active dry yeast
• egg
• all-purpose flour
• mahleb
• salt
• egg
• sesame seed

Instructions

1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani

Ingredients

• ✓ baking powder
• water
• yeast
• all-purpose flour
• milk powder
• sugar
• olive oil
• salt
• olive oil
• onion
• spinach
• salt
• black pepper
• lemon
• sesame seed
• egg

Instructions

1. 1 Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
2. 2 Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
3. 3 While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By chanty475

Ingredients

• ✓ baking powder
• cayenne pepper
• salt
• garlic
• lemon juice
• cucumber
• greek yogurt
• egg
• all-purpose flour
• red pepper flakes
• kosher salt
• cumin
• lemon
• garlic
• parsley
• cilantro
• onion
• chickpea
• olive oil
• cooking spray

Instructions

1. 1 Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
2. 2 Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
3. 3 Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
4. 4 Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
5. 5 Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
6. 6 Serve falafel with yogurt sauce.

By Wyome

Ingredients

• ✓ baking powder
• tomato
• pita bread
• oil
• bread crumb
• olive oil
• cayenne pepper
• pepper
• lemon juice
• salt
• coriander
• cumin
• egg
• garlic
• parsley
• onion
• chickpea
• pepper
• salt
• dill weed
• mayonnaise
• cucumber
• yogurt

Instructions

1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean

Ingredients

• ✓ baking powder
• green onion
• parsley
• olive
• tomato
• cheddar cheese
• salt
• tahini
• lemon juice
• yogurt
• salt
• coriander
• cumin
• chile powder
• black pepper
• egg
• oil
• green onion
• cilantro
• parsley
• garlic
• onion
• oil
• red lentil

Instructions

1. 1 Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons oil.
3. 3 Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions; pulse until finely ground.
4. 4 Transfer lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt; mix until well-blended. Spread dough to 1/4-inch thickness onto prepared baking sheet.
5. 5 Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven.
6. 6 Combine yogurt, lemon juice, tahini, and salt in a small bowl; mix well until sauce is smooth.
7. 7 Layer sauce, Cheddar cheese, tomato, olives, 1 tablespoon parsley, and 2 teaspoons green onion on top of baked dough.
8. 8 Return to the oven and bake until cheese is melted, about 5 minutes.

By Shemoo Seif

Ingredients

• ✓ baking powder
• cream cheese
• egg

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
3. 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
4. 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
5. 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
6. 6 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By GallifreyStands

Ingredients

• ✓ baking powder
• cornmeal
• salt

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King

Ingredients

• ✓ baking powder
• whole wheat flour
• peanut butter
• skim milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
2. 2 In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.

By CHILE1