Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Coriander Seed Ground Description
- Non-GMO Project Verified
- European Grown
- Kosher
- Non-ETO
- Non-Irradiated
Warm and citrusy at the same time, Frontier® Coriander Seed is enjoyed in curries and chili, cookies and cakes. A sister to cilantro -- both come from the same plant -- coriander seed has a lovely, fragrant aroma once ripened. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Baked Falafel Bites
Step away from the pre-made mixes and frozen concoctions. There’s no need for a quick, unhealthy fix; falafels are easier to make from scratch than you’d think. The delightful Middle Eastern nuggets are usually fried, but this better-for-you version is baked. Enjoy them inside a pita with lettuce and tomato, add them to a plate of greens or dunk them into this Cinnamon Tahini Dip.
Yields 7-8 bites
Ingredients
1 (15-oz) can chickpeas, drained with liquid reserved
1/4 cup fresh parsley
1 tsp. lemon zest
1-1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. pink salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 Tbsp. aquafaba (chickpea liquid)
Directions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In a food processor, combine drained chickpeas, parsley, lemon zest, cumin, coriander, pink salt, black pepper and garlic powder and pulse to combine.
- Add aquafaba and pulse again so dough sticks together and does not crumble.
- Scoop out about 2 tablespoons for each falafel and place on prepared baking sheet. Press down lightly with the palm of your hand so they are slightly rounded but not flat.
- Bake for 20 minutes, flipping once halfway through. It’s done when the firm on the outside, but soft on the middle.
