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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Egyptian dukkah spiced chickpea, courgette and goats feta pitas

Egyptian dukkah spiced chickpea, courgette and goats feta pitas

Servings: 4

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil, plus extra for frying
1 onion, finely chopped
2 cloves garlic, minced
4 baby courgettes, grated
Handful baby tomatoes, sliced in half
4 tbsp dukkah
Zest and juice of 1 lemon
NOMU Sea Salt and Black Pepper
1 tin 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 the Olive Oil and gently sauté the onion and garlic until soft and translucent. Add the courgettes and tomatoes and continue to sauté until the vegetables have softened.

Stir through dukkah, lemon zest and juice and season with Salt and Black Pepper. Remove from heat and set aside.

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

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

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

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

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil, plus extra for frying
1 onion, finely chopped
2 cloves garlic, minced
4 baby courgettes, grated
Handful baby tomatoes, sliced in half
4 tbsp dukkah
Zest and juice of 1 lemon
NOMU Sea Salt and Black Pepper
1 tin 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 the Olive Oil and gently sauté the onion and garlic until soft and translucent. Add the courgettes and tomatoes and continue to sauté until the vegetables have softened.

Stir through dukkah, lemon zest and juice and season with Salt and Black Pepper. Remove from heat and set aside.

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

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

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

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

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