Minted Chickpea-Potato Cakes

Recipe Description:

The French can keep their croutons. For us, fattoush is where it’s at, a Lebanese salad of old flatbread torn into hearty chunks and brought back to wonderful, crispy life by frying in olive oil, then tossed with leafy greens, herbs and tomato. Sumac, a spice made from dried, ground Middle Eastern berries with an unmistakably mature fruitiness, is scattered over to finish. Such an appetising salad needs a decent follow-through: how about these falafel-style chickpea cakes and fresh tzatziki, made 100% vegan through the magic of coconut yoghurt?

  • Preparation time:

    For 2 - 60 minsFor 4 - 75 mins
  • Cooking time:

    For 2 - 80 minsFor 4 - 95 mins

    Nutritional Information:

    Per serving: Energy (kcal) Fat 8g of which saturates 2g Carbohydrates 102g of which sugars 15g Protein 22g Salt 1.68

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

    Ingredients:

    For 2 (For 4)

    Maris Piper Potatoes: 2 (4)

    Chickpeas: 1 can (2 cans)

    Flat Leaf Parsley: 1 bunch (2 bunches)

    Mint: 1 bunch (2 bunches)

    Lemon: 1 (2)

    Garlic: 2 cloves (3 cloves)

    Dhana Jeeru: 1 pod (1 pod)

    Pita: 2 (4)

    Panko Breadcrumbs: 1 pod (2 pods)

    Lemon: 1 (1)

    Cucumber: 1 (2)

    Coconut Yoghurt: 1 pot (2 pots)

    Romaine Lettuce: 1 (2 each)

    Beef Tomato: 1 (2)

    Spring Onion: 1 bunch (2 bunches)

    Flat Leaf Parsley: 1 bunch (1 bunch)

    Mint: 1 bunch (1 bunch)

    Sumac: 1 pod (1 pod)