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Middle Eastern style beetroot and chickpea patties with dukkah, served in flatbreads with fresh salad and sauce.
Serves 4 - 30 mins
Ingredients:
- 40g dukkah
- 400g (1 tin) chickpeas
- 1 packet cooked beetroot
- 30g quinoa flakes
- 2 tomatoes
- 1 Lebanese cucumber
- 1/3 punnet alfalfa sprouts
- 100g mesclun leaves
- 1/2 bunch mint
- 1 lemon
- 1 packet Lebanese flatbreads
From your pantry:
oil, salt, pepper
oil, salt, pepper
This recipe is Vegetarian/Vegan
Method:
1. Drain chickpeas and process with beetroot, quinoa flakes and dukkah. Season with salt and pepper. Using oiled or wet hands hands, shape mixture into 16-20 even-sized balls.
2. Heat a frypan with 1 tbsp oil over medium-high heat. Cook beetroot balls (in batches if needed) for 4-5 minutes, turning, until browned and warmed through. Flatten slightly into patties as they cook.
3. Slice tomatoes and ribbon cucumber. Arrange on a platter with sprouts and mesclun leaves.
4. Finely chop mint leaves and grate lemon zest. Combine with juice from 1/2 lemon and 2 tbsp olive oil. Season to taste with salt and pepper. Cut remaining lemon into wedges.
5. Toast or warm breads if you desire. Assemble flatbreads at the table with prepared fillings and beetroot patties. Spoon over mint sauce and serve with a side of dukkah carrots and lemon wedges.
1. Drain chickpeas and process with beetroot, quinoa flakes and dukkah. Season with salt and pepper. Using oiled or wet hands hands, shape mixture into 16-20 even-sized balls.
2. Heat a frypan with 1 tbsp oil over medium-high heat. Cook beetroot balls (in batches if needed) for 4-5 minutes, turning, until browned and warmed through. Flatten slightly into patties as they cook.
3. Slice tomatoes and ribbon cucumber. Arrange on a platter with sprouts and mesclun leaves.
4. Finely chop mint leaves and grate lemon zest. Combine with juice from 1/2 lemon and 2 tbsp olive oil. Season to taste with salt and pepper. Cut remaining lemon into wedges.
5. Toast or warm breads if you desire. Assemble flatbreads at the table with prepared fillings and beetroot patties. Spoon over mint sauce and serve with a side of dukkah carrots and lemon wedges.
