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Beetroot Harissa Falafel; Sumac-spiced Houmous; Tomato Pomegranate Salad with Perfect Pitta
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Ingredients
Chickpeas
- 200 g dried chickpeas
- water, for soaking
Pitta Bread
-
1
tsp dried instant yeast
or 10 g fresh yeast, crumbled - 270 g water
- 1 tsp sugar
- 500 g strong white bread flour
- 2 tsp salt
- 1 tsp olive oil, plus extra for greasing
Houmous
- 2 garlic cloves
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 40 g tahini
- 60 g olive oil
- 30 g lemon juice
- 3 tsp sumac
- ½ tsp salt
- sumac, for sprinkling
Falafel
- 300 g raw beetroot, peeled, cut in pieces (4 cm)
- 150 g onions, quartered
- 10 g olive oil
- 2 tsp ground cumin
Tomato Salad and Falafel
- 60 g fresh mint leaves
- 30 g blanched almonds
- 30 g olive oil, plus 6 Tbsp
- 15 g red wine vinegar
- 1 tsp sugar
- 2 ½ tsp salt
- 70 g breadcrumbs
- 1 Tbsp tahini
Finalisation
- 300 g cherry tomatoes, halved
- 70 g pomegranate seeds
- Nutrition
- per 1 portion
- Calories
- 3979 kJ / 951 kcal
- Protein
- 26 g
- Carbohydrates
- 113 g
- Fat
- 46 g
- Saturated fat
- 6 g
- Fiber
- 14 g
- Sodium
- 2206 mg
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