ALL · Bread · fish · Healthy Eating Ideas · lunch/ light bites · sauces & dips

Chickpea Flatbreads with Roasted Tomato & Walnut Sauce

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Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.

 

For the Flatbreads:-

Serves 2

200g Gram Flour

1 tsp sea salt

1 tsp garlic powder

2 tsp Dried Parsley

2 tsp Dried Coriander

1 tsp Ground cumin

1/2 tsp Chilli powder or crushed chilli

2 tsps Lemon juice

6 tsps extra virgin olive oil

300ml water

 

  1. In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.                                                                                                          20190414_131455
  2. Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
  3. Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!

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For the Roasted Tomato & Walnut Sauce

12-15 cherry tomatoes – halved

1 tsp ground garlic powder

2 tsps powdered sugar

2 tsps sea salt

1/4 tsp chilli flakes

2 tbsps Walnut Oil

1 tsp balsamic vinegar

 

  1. Roast the tomatoes under the grill or in a pan until soft and slightly browned.
  2. Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.

 

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ALL · dinners · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · superfoods

Beetroot Falafel

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I love Falafel’s! Having some Beetroot that needed to be used up, I thought I would try it in a Falafel, these were not only a lovely Deep Red in colour but absolutely delicious! The good thing is you can make loads and then freeze them for a quick lunch or dinner during the week.

Makes 8

2 large beetroots – If buying fresh roast them in the oven first.

1 Can of Chickpeas – make sure you drain all the liquid and dry the chickpeas off

1/2 white onion

1 tbsp Roasted Red Pepper Spice

1 tsp Rapeseed oil or olive oil

1 tsp Garlic powder

1 tsp coriander

1 tsp cumin

Lemon Juice

1 tsp paprika

1 tsp chilli powder or 1/2 red chilli

salt

 

  1. Mix everything in a food processor, if mixture is too wet add a little flour.
  2. With your hands roll into small ball shapes and place onto a greased baking tin. 20160327_151505
  3. Place in a preheated oven 190 deg for 30 mins.
  4. Finish off in a hot griddle pan turn for a few mins until slightly browned all round.
  5. I served with goats cheese and chopped walnuts. Yummy!!

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