Pistachio falafel
- ⅓ cup spinach
- ⅓ cup Basil leaves
- 400g Chantal Organics Chickpeas, rinsed & drained
- ½ onion, diced
- 1 tbsp lemon juice
- 1 tsp lemon zest, grated
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- ½ tsp salt
- 1 cup Pistachio Kernels
- ¼ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp baking soda
- 1 tbsp Buckwheat Flour
- 3 tbsp Extra Virgin Avocado Oil
- pita bread
- fresh salad greens
- pickled onion
- tomatoes
- yoghurt
- feta cheese
- Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper.
- Cut the stone fruit into slices.
- Wrap strips of bacon around the stone fruit pieces. Place onto the prepared tray. Drizzle with avocado oil and basil.
- Cook for 10–12 minutes, or until bacon and stone fruit have softened.
- Change the oven to grill. Continue to cook for 3–7 minutes or until lightly charred.
- Place onto a serving platter and drizzle with blueberry balsamic drizzle.
- Scatter over basil leaves and serve.
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