AuthorNina Arora 2 tbsp olive oil, plus extra for brushing
250 g (9oz) halloumi, eut into 2cm (¾in) chunks
1 courgette, eut into lY2cm
2 tbsp chilli jam, loosened withwater Olive oil spray
2 tbsp Greek yoghurt
Flatbreads, toasted, to serve
1 large carrot, julienned or grated
60 fl oz (2Y2in) bag pea shoots
Lemon wedges, for squeezing
FOR THE FALAFEL:
800 g (14oz) tins chickpeas, drained and rinsed
2 garlic cloves, chopped
1 tbsp baharat or Lebanese spice mix
1 tsp sumac plus extra to serve
tahini
20 g ( ¾oz) fresh fiat leaf parsley, half finely chopped
20 g (¾oz) fresh mint,half finely chopped
Finely grated zest ½ lemon
½ Juice of lemons
1 tsp all-purpose seasoning
1
First make the falafel. Add the chickpeas ta a food processor with the remaining ingredients and seasoning.
2
Whizz ta combine, tip into a bowl and shape into 12 equal-sized patties. Set oside on a lined tray and brush with oil.
Ingredients
2 tbsp olive oil, plus extra for brushing
250 g (9oz) halloumi, eut into 2cm (¾in) chunks
1 courgette, eut into lY2cm
2 tbsp chilli jam, loosened withwater Olive oil spray
2 tbsp Greek yoghurt
Flatbreads, toasted, to serve
1 large carrot, julienned or grated
60 fl oz (2Y2in) bag pea shoots
Lemon wedges, for squeezing
FOR THE FALAFEL:
800 g (14oz) tins chickpeas, drained and rinsed
2 garlic cloves, chopped
1 tbsp baharat or Lebanese spice mix
1 tsp sumac plus extra to serve
tahini
20 g ( ¾oz) fresh fiat leaf parsley, half finely chopped
20 g (¾oz) fresh mint,half finely chopped
Finely grated zest ½ lemon
½ Juice of lemons
1 tsp all-purpose seasoning
Directions
1
First make the falafel. Add the chickpeas ta a food processor with the remaining ingredients and seasoning.
2
Whizz ta combine, tip into a bowl and shape into 12 equal-sized patties. Set oside on a lined tray and brush with oil.
