http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

200 g Dried green peas, shelled
2 Shallots, chopped
2 clove Garlic, minced
1 bunch Flat leaf parsley
1 bunch Mint leaves
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
Sea salt to taste
1 tsp Baking soda
1-2 tbsp Coconut oil, melted
Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

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