for 4 person

Soak the chickpeas

300 g

dried chickpeas

Falafels

1 bunch	coriander
3	garlic cloves
2	red chillies

2 tbsp	white flour
1 tsp	baking powder
½ tsp	ground cumin
1 tsp	salt

Bake

2 tbsp

olive oil

Herb salad

1 bunch	flat-leaf parsley
1 bunch	coriander
1 tbsp	lemon juice
1 tbsp	olive oil
¼ tsp	salt
30 g	Micro Greens
180 g	plain yoghurt
¼ tsp	ground cumin
¼ tsp	salt
80 g	pomegranate seeds

How it's done

Soak the chickpeas

Soften the chickpeas in water for approx. 12 hrs., drain.

Falafels

Blitz the chickpeas in a food processor. Finely chop the coriander, press the garlic, deseed the chillies and chop finely.

Mix the chickpeas, coriander, garlic and chilli with all the ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.

Divide the mixture into 8 portions. On a baking tray lined with baking paper, use a metal ring to cut out medallions (approx. 10 cm in diameter).

Bake

Brush the medallions with oil.

Bake: Approx. 30 mins. in the centre of an oven preheated to 180°C.

Herb salad

Tear the leaves off the parsley and coriander. Whisk together the lemon juice and oil, season with salt. Add the micro greens, parsley and coriander, mix. Stir together the yoghurt and cumin, season with salt. Spread the yoghurt over the falafel mini-pizzas, scatter the herb salad over the top. Scatter with pomegranate seeds.

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