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Egyptian Dukkah Spiced Chickpea, Courgette and Goats Feta Pitas

Egyptian Dukkah Spiced Chickpea, Courgette and Goats Feta Pitas

Yields1 Serving
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INGREDIENTS
1 tbsp NOMU Extra Virgin Olive Oil, with extra for frying
1 onion, finely chopped
2 cloves of garlic, crushed
4 baby courgettes, grated
Handfull of baby tomatoes, halved
4 tbsp NOMU Cook's Collection Egyptian Dukkah
Zest and Juice of 1 lemon
NOMU Sea Salt and Black Pepper
1 can chickpeas, drained and rinsed
1 ½ cups fresh breadcrumbs
1 egg, lightly whisked
Large handful of coriander, roughly chopped
100g goats feta cheese, crumbled
TO SERVE
4 grilled pita breads
Lemon wedges
Chutney
Tsatsiki
DIRECTIONS

Heat a frying pan with 1 tbsp NOMU Extra Virgin Olive Oil and gently sauté onion and garlic until soft and translucent. Add courgettes and tomatoes and continue to sauté until vegetables have softened.

Stir through NOMU Cook's Collection Egyptian Dukkah, lemon zest and juice and season with NOMU Salt and Black Pepper. Remove from heat and set aside.

Pour chickpeas into a bowl and using a potato masher, crush lightly. Add fried onion and courgette mixture to the chickpeas along with the breadcrumbs, egg, coriander and goats feta. Mix together well.

Shape into golf ball size patties and place in the fridge for 30 minutes to firm slightly.

Heat some more NOMU Extra Virgin Olive Oil in a frying pan and fry chickpea patties for about 2 minutes on each side or until lightly golden brown.

Serve warm with grilled pitas, chutney, tzatziki and lemon wedges.

Serves 4.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1 tbsp NOMU Extra Virgin Olive Oil, with extra for frying
 1 onion, finely chopped
 2 cloves of garlic, crushed
 4 baby courgettes, grated
 Handfull of baby tomatoes, halved
 4 tbsp NOMU Cook's Collection Egyptian Dukkah
 Zest and Juice of 1 lemon
 NOMU Sea Salt and Black Pepper
 1 can chickpeas, drained and rinsed
 1 ½ cups fresh breadcrumbs
 1 egg, lightly whisked
 Large handful of coriander, roughly chopped
 100g goats feta cheese, crumbled
TO SERVE
 4 grilled pita breads
 Lemon wedges
 Chutney
 Tsatsiki

Directions

DIRECTIONS
1

Heat a frying pan with 1 tbsp NOMU Extra Virgin Olive Oil and gently sauté onion and garlic until soft and translucent. Add courgettes and tomatoes and continue to sauté until vegetables have softened.

Stir through NOMU Cook's Collection Egyptian Dukkah, lemon zest and juice and season with NOMU Salt and Black Pepper. Remove from heat and set aside.

Pour chickpeas into a bowl and using a potato masher, crush lightly. Add fried onion and courgette mixture to the chickpeas along with the breadcrumbs, egg, coriander and goats feta. Mix together well.

Shape into golf ball size patties and place in the fridge for 30 minutes to firm slightly.

Heat some more NOMU Extra Virgin Olive Oil in a frying pan and fry chickpea patties for about 2 minutes on each side or until lightly golden brown.

Serve warm with grilled pitas, chutney, tzatziki and lemon wedges.

Serves 4.

Egyptian Dukkah Spiced Chickpea, Courgette and Goats Feta Pitas