recipes
Vegetarian chickpea couscous cakes with pesto and pistachios
Serves: 2-4
2018-03-08
Ingredients
- 1 packet coriander and lemon couscous (Tesco)
- 1 tbsp olive oil (Borges)
- 1 large spring onion, finely sliced
- 1 x 400g tin chickpeas, drained (Tesco)
- 1 egg, beaten
- 100g crumbled feta cheese
- 2 tbsp pesto (Camel Brand)
- 50g chopped pistachios
- 2-3 tbsp dried breadcrumbs (Tesco)
- Olive oil for frying (Borges)
- You will also need pitta bread and Greek yogurt for serving
Method
Place the couscous, 1 tbsp olive oil and the spring onions into a bowl and cover with enough water to soak the couscous. Cover and let stand for 4 minutes. Blitz the chick peas in a food processor and add into the couscous along with the beaten egg, crumbled feta and pesto. Mix together well, form into patties or balls and roll into the dried breadcrumbs mixed with the chopped pistachios. Heat some olive oil in a pan and fry for a couple of minutes till golden brown. Serve the chickpea balls with warm pitta and Greek yogurt.
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