1 x 400g tin chickpeas in water, rinsed and well drained
1 egg
pinch sea salt
2 tbs ground almonds
60g fresh wholemeal breadcrumbs
2-3 sprigs fresh mint, leaves picked
To serve:
Flatbreads
1 bag Florette Crispy salad
4 tbs Plain Greek yogurt
4cm piece cucumber
pinch salt
1 lime, cut into chunks
Method
Sauté the onion in 2 teaspoons of the oil for 2-3 minutes until soft but not browned. Add the garlic, cumin, coriander and paprika and cook for a further minute then tip onto a small plate and set aside to cool.
Add the beetroot to the food processor and tip in the chickpeas. Break in the egg then season with a good pinch sea salt. Add the ground almonds, breadcrumbs, mint and cooked onion and spices.
Put on the lid and process for 30 seconds or so until mixed together and coarsely chopped. Scrape down the sides and process again for a few seconds until fairly smooth but still with a little texture. Scrape out of the processor into a bowl.
Preheat the oven to 170ºC fan/190ºc conventional/gas 5.
Form the mixture into small balls and place on a lightly oiled baking sheet and drizzle with a very small amount of olive oil (or use an oil spray). Bake in the oven for 15 minutes, or until crispy on the outside and hot all the way through.
Meanwhile make the yogurt and cucumber dressing. Grate the cucumber then squeeze out some of the water and place the cucumber into a small bowl. Add the yogurt, a pinch of salt and a little fresh lime juice.
Serve on flatbreads with salad leaves, the yogurt dressing and wedges of lime for squeezing. Fold up and enjoy!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
