ground coriander

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Falafel Burgers

can chickpeas,rinsed and drained

red onion,roughly chopped

garlic clove,chopped

flat-leaf parsley parsley

tsp cumin

tsp coriander

harissa paste

tbsp plain flour

sunflower oil

pitta bread,to serve

tub tomato salsa,to serve

green salad,to serve

Falafel burgers

Drain the chickpeas and pat dry with kitchen paper. Tip into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Lemon-spiced chicken with chickpeas

onion,

chicken breasts,

cinnamon stick, broken

lemon

can chickpea, drained

chicken stock

bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

mustard seed

green chillies

fresh root ginger

turmeric

shredded greens, such as kale, Brussels sprouts, or any other

½ tsp ground coriander

coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Easy Chicken Shawarma Salad Bowls - An EASY version of chicken shawarma that's fast, HEALTHY, and delish!! Fragrant spices, juicy lemony chicken, fresh veggies, and a tangy Greek-yogurt sauce that's cooling and PERFECT!!

Easy Chicken Shawarma Salad Bowls

olive oil

chicken breasts, cut into bite-sized pieces

cumin

paprika paprika

Kosher salt,

black pepper,

garlic, finely minced or pressed

lemon juice

chickpeas

olive oil,

tomatoes, tomatoes

cucumber,

red onions, diced small; optional

yogurt

lemon juice,

garlic, finely minced or pressed, optional

sugar,

Chicken – To a large skillet, add the oil,...

Chicken – To a large skillet, add the oil, chicken, evenly sprinkle with cumin, smoked paprika, turmeric, salt, pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly.

When chicken is about 90% cooked through, reduce...

When chicken is about 90% cooked through, reduce the heat to medium-low, add the garlic and cook for 1 to 2 minutes, or until fragrant; stir intermittently.

Add the lemon juice (use caution because it...

Add the lemon juice (use caution because it will bubble up), and allow chicken to simmer another 1 to 2 minutes, or until done. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (save the pan juices) and place chicken in bowl(s).

Salad – Add the chickpeas to the cooking juices...

Salad – Add the chickpeas to the cooking juices in the skillet, season with salt and pepper if desired, add oil if necessary, stir to coat, and cook over medium heat for about 5 minutes; stir intermittently. Transfer the chickpeas and any cooking juices to the bowl(s) with the chicken.

Add the tomatoes, cucumbers, optional red onions, and...

Add the tomatoes, cucumbers, optional red onions, and evenly sprinkle with parsley; set aside.

Sauce – To a medium bowl, add all ingredients,...

Sauce – To a medium bowl, add all ingredients, whisk to combine, taste, and check for flavor balance. Add additional salt, pepper, lemon juice, pinch sugar, etc. if necessary, to taste. Evenly drizzle sauce over bowl(s), to taste. Recipe is best fresh but will keep airtight in the fridge for up to 5 days; do not add the sauce if you're doing planned leftovers/meal prep and keep separate. Extra sauce will keep airtight in the fridge for up to 5 days.

Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese... set to become a Friday night favourite

Fully loaded Cajun chicken burgers

chicken breasts

rashers smoked bacon

avocados

ciabatta rolls, split

cheese

baby spinach leaves

mayonnaise (optional)

tbsp cumin

tbsp coriander

paprika

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.

To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours

Kedgeree

undyed smoked haddock

bay leaves

milk

eggs

parsley

tsp turmeric

curry powder

easy-cook long grain rice, rinsed under running water

For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.

Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.

Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.

Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

This Hungarian honey cake is deeply flavored with ginger, cardamom, cloves and cinnamon. The dough is more like a gingerbread biscuit than a tender sponge cake; it softens as it sits. It’s best made at least a day in advance, resting until the icebox-like crust absorbs its sweet surrounding layers of filling. The buttery, vanilla-scented filling is so pleasant to the tongue — but so rich you may want to cut small cake slices. Hungarian honey cake was popular before the Holocaust, but sadly this version was largely lost with the cooks in concentration camps. It’s been adapted in the United States by survivors and other family members using Cream of Wheat filling, which resembles the European gruel made with semolina or hard wheat flour, and enriched with lots of butter. This special cake brings back the memory of their former lives.

Hungarian Honey Cake 

960 milliliters milk or soy milk

Original 2 1/2-Minute Cream of Wheat

vanilla extract

unsalted butter,

granulated sugar

salt

thick,

60 milliliters milk or soy milk

dark wildflower honey

unsalted butter

all-purpose flour, plus more as needed

baking soda

cinnamon

ginger

cloves

cardamom

Prepare the filling: In a medium pan over medium heat, bring the milk to a simmer, then whisk in the Cream of Wheat. Cook, stirring constantly, until the mixture thickens, about 2 ½ minutes. Remove from heat and stir in the vanilla extract. Let cool slightly, then stir in the butter, sugar and salt. Let cool, then refrigerate for at least 3 hours and up to overnight. Once you’re ready to assemble the cake, bring the filling back to room temperature, about 20 minutes. Beat in a stand mixer with a paddle attachment or with a spoon until fluffy.

While filling chills, make the torte: Warm the sugar, milk, honey and butter in a small saucepan over low heat, stirring well until sugar is dissolved, butter is melted and ingredients are thoroughly combined. Remove from heat and let cool for a few minutes until lukewarm, then pour into a stand mixer. Add the eggs and mix with the paddle attachment on medium just until incorporated.

Sift together the 4 ¼ cups flour with the baking soda, cinnamon, ginger, cloves, cardamom, coriander and salt, then add to the bowl of the mixer. Mix on medium-low until a smooth, not sticky, dough is formed, adding more flour if needed, a few teaspoons at a time. Using a dough cutter, divide the dough into 4 equal balls. Set on a plate and cover with a towel; let rest at room temperature for 1 hour to allow the gluten to relax.

Heat the oven to 350 degrees. Lightly dust each ball of dough all over with flour before placing it in the middle of a sheet of parchment paper. Using a lightly floured rolling pin, roll the dough into approximately a 10-inch circle, about ⅛- to ¼-inch thick. Cut out a circle using a sharp knife and a 9-inch-round dinner plate or baking pan. Save the scraps of dough, pushing them to the sides of the parchment paper, away from the circle. Transfer the paper with the circle and the scraps to a baking sheet and repeat with the remaining dough balls. You can use 4 separate baking sheets (or use 2 baking sheets at a time and then repeat).

Bake 2 sheets at a time until the top of each round is slightly puffed and set, about 7 to 10 minutes. (Watch carefully, as they can burn quickly.) Let cool, then pulverize the scraps in a food processor or blender. Reserve the crumbs in an airtight container to decorate the cake.

Assemble the cake: Tear a sheet of parchment into several wide strips and use the strips to line the bottom of a serving plate in a circular pattern. (These will be removed before serving and will help keep the plate clean while you decorate the cake.) Place the first baked cake layer on top of the parchment and spread with 1 ½ cups of filling. Top with a second cake layer and then spread the apricot or sour cherry preserves on top, leaving ½-inch border uncovered along the perimeter. Top with a third cake layer and spread with 1 ½ cups filling. Add the final cake layer, then spread 1 ½ cups filling on top and the remaining 1 ½ cups filling on the sides. Pat the reserved crumbs over the top and sides, just enough to lightly cover, reserving the rest.

Let cake stand at room temperature, covered with aluminum foil or plastic wrap, for at least 24 hours — or, ideally, 2 days. (Refrigerating the cake would cause the frosting to firm up, preventing the cake layers from soaking it up and softening as they are intended to do.)

To enjoy, sprinkle more of the reserved crumbs all over the cake to add texture. Carefully slide out and discard the parchment paper strips before cutting into slices to serve.

Honey Cake 

Tikka marinade imbues meats and veggies with extreme flavor: Complex, layered heat comes from garam masala and red chiles, garlic adds a delicate depth and ginger a mellow freshness, while yogurt cools, tenderizes and extends flavors from the spices. Though traditionally anything with tikka marinade is cooked on coals for smokiness (see Tip), the flavors come together well in a home oven. This recipe calls for any fleshy white fish that can stand this mix of heady spices and maintain its structural integrity for 12 to 15 minutes in the oven. Lay the fish on a bed of spinach, and the marinade will flavor both. The preparation is simple for this recipe, but the flavorful results are anything but.

Sheet-Pan Fish Tikka With Spinach

olive oil oil

full-fat Greek yogurt

garam masala

Kashmiri or other red chile powder

ginger paste ginger

garlic paste garlic

baby spinach (about 14 packed cups)

Rice

Heat the oven to 425 degrees. Pat the fish dry and set aside.

Combine the oil, yogurt, garam masala, chile powder, ginger, garlic, coriander, turmeric and 1 teaspoon salt in a large bowl and stir until the marinade is smooth. Add the fish and coat evenly.

Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly. Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.

Set the oven to broil and broil on high just until the fish turns golden brown, 3 to 4 minutes. Season to taste with additional salt. Serve with rice or roti, if desired.

Fresh serrano chiles, cilantro, parsley, lemon juice, and aromatic spices like cardamom and coriander come together to make this super-tasty condiment.

Schug Recipe

cilantro

serrano chiles,

garlic

In the base of a food processor, combine all of the ingredients, except the oil. Pulse until a coarse paste forms.

Transfer the mixture to a large bowl and stir in the oil.

Use immediately or store the schug in an airtight container in the refrigerator for up to 1 month.

Perfectly roast vegetables with this Spiced Sheet-Pan Roasted Vegetables. Enjoy as a healthy side dish, or an easy plant-based meal over rice! Ready in 30-minutes, an easy recipe that can be meal-prepped or quickly thrown together on a busy weeknight.

Spiced Sheet-Pan Roasted Vegetables

potatoes

onion

cauliflower

grape tomatoes

(400 ml/14 fl oz) chickpeas (, strained and rinsed)

tbsp white miso

maple syrup

garlic (, finely chopped)

tsp sea salt

brown rice

unsweetened coconut yogurt

tbsp fresh cilantro (, finely chopped (optional for garnish))

Preheat oven to 400F/200C and line a baking sheet with parchment paper. Place the sweet potatoes, onion, cauliflower, grape tomatoes, and chickpeas onto the baking sheet.

Make the spiced mixture: In a small bowl, whisk together the olive oil, miso, maple syrup, lemon juice, garlic, coriander, turmeric, cumin and salt. Mix to combine.

Pour the spice mixture over the vegetables and mix to combine. Spread the vegetables on to the pan to make an even layer with little overlaping.

Roast the vegetables until fork tender, browned, and sizzling, about 30 minutes. (For more even roasting, remove the sheet pan after 20 minutes and give it a good stir before placing back in the oven for the last 10 minutes). Transfer the vegetables to a serving platter and garnish with cilantro. Optional to serve with brown rice and a dollop of unsweetened coconut yogurt.

Make your own dough with the kids and serve up these fragrant flatbreads for a happy crowd. A healthy alternative to pizza

Fragrant lamb flatbreads

lean minced lamb

tbsp natural yogurt

tbsp pine nut

mint

strong white flour

tsp sugar

yeast

milliliters water

Heat oven to 220C/fan 200C/gas 7. Make the bread mix following pack instructions, then divide into two and roll out into large ovals. Transfer to a large, floured baking sheet.

In a bowl, combine the onion, lamb, garlic, spices and yogurt, and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.

FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.

Top 13 ground coriander recipes from across the web

The most viewed ground coriander recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Falafel Burgers

Lemon-spiced chicken with chickpeas

Indian spiced greens

Easy Chicken Shawarma Salad Bowls

Fully loaded Cajun chicken burgers

Kedgeree

Hungarian Honey Cake

Honey Cake

Honey Cake

Sheet-Pan Fish Tikka With Spinach

Schug Recipe

Spiced Sheet-Pan Roasted Vegetables

Fragrant lamb flatbreads

Top 13 ground coriander recipes from across the web

The most viewed ground coriander recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Falafel Burgers

Lemon-spiced chicken with chickpeas

Indian spiced greens

Easy Chicken Shawarma Salad Bowls

Fully loaded Cajun chicken burgers

Kedgeree

Hungarian Honey Cake

Honey Cake

Honey Cake

Sheet-Pan Fish Tikka With Spinach

Schug Recipe

Spiced Sheet-Pan Roasted Vegetables

Fragrant lamb flatbreads

The most viewed ground coriander recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine