A TASTE OF OUR NEW RECIPE BOOK “RESULTS IN THE KITCHEN”
- wholemeal pita pockets
- shredded lettuce
- sliced tomato
- ¼ red onion, finely diced
- sliced cucumber
- chickpeas, drained
- 4 cloves of garlic
- 1 tsp olive oil
- 1 onion, quartered
- 2T chopped parsley
(try coriander for a different flavour!)
- 1 tsp ground cumin
- 1 tsp ground coriander
- spray olive oil
- 40g tahini
- 100g natural yoghurt (can substitute this for 60ml lite coconut milk for a vegan alternative!)
- 1 clove of garlic, finely diced
- squeeze of fresh lemon juice
Preheat the oven to 180°C. Add chickpeas, garlic, olive oil, onion, parsley, and spices to a food processor. Pulse until mixed but still coarse.
Divide into 12 and mould into tight balls.
Add to a baking tray, spray with olive oil and bake until golden
To make the tahini sauce, combine ingredients in a small bowl and mix. Add salt and pepper to taste.
Add to the wholemeal pita pocket with lettuce, tomato, red onion, and creamy tahini sauce.