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\n Ingredients<\/strong>\n <\/p>\n \n For the falafel fritters: \n For the salad pickle: \n For the hummus: \n Method<\/strong>\n <\/p>\n \n To make the salad pickle<\/strong>, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.<\/p>\n Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.<\/p>\n Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.<\/p>\n \n For the hummus<\/strong>, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.<\/p>\n Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the hummus.<\/p>\n \n For the falafel fritters,<\/strong> place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.<\/p>\n Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.<\/p>\n Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!<\/p>\n <\/p>\n yogaesoteric Ingredients For the falafel fritters:• 150 g frozen peas, broad beans, or edamame beans;• 1 heaped tablespoon self-raising flour;• 1 preserved lemon;• 1\/4 teaspoon cumin seeds;• 6 flatbreads;• 60 g shelled unsalted pistachios (optional);• 100 g soya yoghurt;• hot chilli sauce. For the salad pickle:• 1 pomegranate;• natural vinegar;• extra virgin olive oil;• 1 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1317],"tags":[],"class_list":["post-21466","post","type-post","status-publish","format-standard","hentry","category-healthy-food-4260-en-health-en-health-en"],"_links":{"self":[{"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/posts\/21466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/comments?post=21466"}],"version-history":[{"count":0,"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/posts\/21466\/revisions"}],"wp:attachment":[{"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/media?parent=21466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/categories?post=21466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yogaesoteric.net\/en\/wp-json\/wp\/v2\/tags?post=21466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong>• 150 g frozen peas, broad beans, or edamame beans;
• 1 heaped tablespoon self-raising flour;
• 1 preserved lemon;
• 1\/4 teaspoon cumin seeds;
• 6 flatbreads;
• 60 g shelled unsalted pistachios (optional);
• 100 g soya yoghurt;
• hot chilli sauce.<\/p>\n
<\/strong>• 1 pomegranate;
• natural vinegar;
• extra virgin olive oil;
• 1 red onion;
• 1-2 fresh mixed-colour chillies;
• 1 cucumber;
• 1-2 mixed-colour carrots;
• 1 bunch of fresh mint (30g).<\/p>\n
<\/strong>• 1 x 660 g jar of chickpeas;
• 1 tablespoon unsweetened peanut butter;
• 1\/2 a clove of garlic;
• 1 lemon;
• 1\/2 a bunch of fresh parsley (15g);
• olive oil;
• 1\/4 teaspoon sweet smoked paprika;
• 1 tablespoon dukkah.<\/p>\n
April 9, 2019
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