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A TASTE OF OUR NEW RECIPE BOOK “RESULTS IN THE KITCHEN”

INGREDIENTS:

  • wholemeal pita pockets
  • shredded lettuce
  • sliced tomato
  • ¼ red onion, finely diced
  • sliced cucumber

FALAFEL

  • 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

CREAMY TAHINI

  • 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

METHOD

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.

Serves 4