Serve with toasted pitas, salad fillings, herb yogurt and extra condiments for a delicious meal of homemade takeaways
Recipe Sarah Heeringa. Photography Amanda Reelick
- 100ml (1/2 cup) Greek yogurt
- Fresh coriander, finely chopped
- Fresh mint leaves, finely chopped, plus fresh mint sprigs to serve
- juice 1 lemon or lime
- seasoning to taste
- Combine in a small bowl and set aside.
Fill bowls with a selection of these fresh salad fillings and condiments:
- raw carrot, peeled and grated
- beetroot, peeled and grated(wear gloves when you do this so your hands don’t go pink!)
- lettuce, shredded (we used Baby Cos from The Fresh Grower tasty or edam cheese,
- grated fresh sweet basil leaves whole capsicum, de-seeded and sliced into strips
- tomato sliced (we used tomatoes from Curious Croppers)
- Tomato Sauce (we used Mild Barbeque Sauce from Sawtooth Kitchen)
- Garlic Aioli
- 400g can chickpeas, rinsed and drained
- 1 clove garlic, chopped
- 1 small red onion, roughly chopped
- handful flat-leaf parsley
- 1 tsp ground cumin
- 1 tsp ground coriander or 1 tsp allspice
- 1/2 –1/4 tsp harissa paste or chilli powder (to taste)
- 2 tbsp plain flour (use gluten-free flour or 1 egg for a gluten-free option)
- salt and pepper to season
- 2 tbsp olive oil for cooking
Thoroughly drain the chickpeas. Put into a food processor along with the garlic, onion, parsley, spices, flour and seasoning to taste. Blend until fairly smooth, then shape into 9 golf ball-sized patties with your hands. Flatten a little between the palms of your hands.
Heat the oil in a pan and gently fry for several minutes on each side until the patties are lightly golden.
Serve with toasted pitas, salad fillings, Herb Yogurt and extra condiments.