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This bright, healthy and Mediterranean-inspired dish will liven up any dinner table.
13 December 2021
•3 min read
2 cups of frozen peas, defrosted
1 cup of tinned chickpeas, drained and rinsed
1 cup of chopped parsley
2 tbsp of tahini
1 teaspoon of cumin
1 shallot chopped
2 tbsp of sesame seeds
1 tbsp of lemon juice
¼ cup of flour (extra as needed)
1 teaspoon extra virgin olive oil
Pinch of sea salt
Pomegranate and parsley salad
1 cup of cooked grains of choice (burghul, freekeh, brown rice, quinoa, amaranth and cook as per packet instructions)
2 cups of parsley finely chopped
¼ cup of fresh mint finely chopped
4 tomatoes diced into small cubes
1 Lebanese cucumber sliced into small cubes
½ pomegranate with seeds removed and set aside to use as a salad topping
2 tablespoons extra virgin olive oil
1 tablespoon of lemon juice
1 tablespoon of pomegranate molasses (optional)
2 tablespoons of crushed pistachios
Falafel balls method
Preheat oven to 180 degrees.
Line a medium size flat baking tray with baking paper.
Place all the ingredients except the sesame seeds into a food processor and blend until the mixture is firmly combined.
If the mixture is too wet or sticky, add additional flour until you have a firm consistency.
Roll the mixture into small balls. Place onto the baking tray and sprinkle the sesame seeds on top.
Bake for approximately 25-30 or until crisp on the outside.
Remove from the oven and serve hot or cool.
Pomegranate and parsley salad method
In a large serving bowl, mix all the ingredients together excluding the salad toppings.
Add the olive oil, lemon juice and pomegranate molasses and stir through.
Finally, add the pomegranate seeds and crushed pistachios to serve.
Tip: Serve with your favourite dip and pita bread as a grazing plate, side dish or main meal.
Melanie Moffatt is a nutritionist, corporate health and wellbeing specialist and accidental recipe creator. She is passionate about supporting people to look after their greatest asset, their health.