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1
Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt.
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2
Blend until smooth.
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3
Add the yogurt and pomegranate molasses and blend again.
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4
Add more salt or lemon juice to taste, then set aside.
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5
Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet.
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6
Heat until very hot but not smoking.
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7
(Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.)
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8
Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes.
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9
Remove to paper towels to drain.
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10
If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out.
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11
Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping.
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12
Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
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13
Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot.
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14
Add garlic and stir; it will sizzle.
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15
Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes.
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16
Stir in salt, then remove to paper towels to drain.
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17
When ready to serve, spread cooked sprouts on a platter.
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18
Drizzle with about 1/2 cup sauce and top with bread crumbs.
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19
Tuck in lemon wedges around the edges and sprinkle parsley over the top.
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20
Serve immediately, passing any extra sauce at the table.
