Name: Mediterranean Salad with Pea Falafels
Ingredients: 1 - ½ cups (150g) Wattie's frozen Baby Peas; 400 g can Wattie's Chickpeas in Springwater; 2 Tbsp red onion, diced; 1 clove garlic, crushed; Handful fresh parsley leaves, chopped; 1 tsp Gregg’s Whole Cumin Seeds; 3 Tbsp chickpea flour; Zest from ½ lemon; 120 g baby spinach leaves or kale (or a mix of both); ½ cup chopped parsley; 100 g cherry tomatoes, quartered; 1 small red onion, finely sliced; 12-15 pitted black olives, halved (optional); 175 g container Just Hummus with Beetroot & Roasted Garlic; 2 Tbsp olive oil; 2 Tbsp Juice from ½ lemon - 2 Tbsp

Mediterranean Salad with Pea Falafels

Here’s the ultimate Mediterranean bowl made with falafels – a popular Middle Eastern food made of chickpeas mixture and formed into small patties. A fresh and flavourful salad – try serving inside pita pockets or in a wrap.

Makes 4

Prep Time 20 mins

Cook Time 6-8 mins

A Little More Effort

Ingredients

1 - ½ cups (150g) Wattie's frozen Baby Peas

400g can Wattie's Chickpeas in Springwater

2 Tbsp red onion, diced

1 clove garlic, crushed

Handful fresh parsley leaves, chopped

1 tsp Gregg's Whole Cumin Seeds

3 Tbsp chickpea flour

Zest from ½ lemon

120g baby spinach leaves or kale (or a mix of both)

½ cup chopped parsley

100g cherry tomatoes, quartered

1 small red onion, finely sliced

12-15 pitted black olives, halved (optional)

175g container Just Hummus with Beetroot & Roasted Garlic

2 Tbsp olive oil

2 Tbsp Juice from ½ lemon - 2 Tbsp

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

Pea Falafels:

Step 2

Place the Wattie’s frozen Baby Peas in a sieve and run hot water through them to defrost. Place in a food processor with the drained Wattie’s Chickpeas, red onion, garlic, parsley, Gregg’s Whole Cumin Seeds, chickpea flour and lemon zest. Process until mixture binds together but still has some texture. If the mixture is a bit too wet add a little extra chickpea flour. Season with salt and pepper to taste.

Step 3

Shape the mixture into 12 - 15 small patties. Place on a tray and refrigerate for 15 minutes.

Step 4

Heat 2 Tbsp of olive oil in a small frying pan and cook the falafels over medium to low heat for 3-4 minutes each side or until golden and hot. Serve with the salad.

Step 5

Mediterranean Salad Bowl:

Step 6

Place spinach leaves, parsley, tomatoes, red onion and olives into a bowl. Top with falafels and a good dollop of Just Hummus with Beetroot & Roasted Garlic. Whisk together lemon juice and olive oil and drizzle over the salad.

Tips

Freeze cooked falafels on a tray. Once frozen pack into sealable bags or an airtight container. Heat from frozen in the microwave. Store for up to 1 month.

Switch It Up

Fill pita pockets with falafels and the Mediterranean salad.

What do I need ?

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

1 - ½ cups (150g) Wattie's frozen Baby Peas

2

400 g can Wattie's Chickpeas in Springwater

3

2 Tbsp red onion, diced

4

1 clove garlic, crushed

5

Handful fresh parsley leaves, chopped

6

1 tsp Gregg’s Whole Cumin Seeds

7

3 Tbsp chickpea flour

8

Zest from ½ lemon

9

120 g baby spinach leaves or kale (or a mix of both)

10

½ cup chopped parsley

11

100 g cherry tomatoes, quartered

12

1 small red onion, finely sliced

13

12-15 pitted black olives, halved (optional)

14

175 g container Just Hummus with Beetroot & Roasted Garlic

15

2 Tbsp olive oil

16

2 Tbsp Juice from ½ lemon - 2 Tbsp

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