PERSIAN-STYLE KOFTAS

Great in a wrap but just as good on their own

INGREDIENTS (SERVES 2) • 2tbsp olive oil• 1 onion, finely chopped• ½tsp ground coriander• ½tsp ground cumin• ½tsp chilli flakes• 1 clove garlic, finely chopped• 2cm fresh ginger, grated• 180g podded broad beans• ½ 400g can chickpeas, drained• 1tbsp maple syrup• 70g wholemeal breadcrumbs• 2 soft tortillas• 2tbsp red pepper houmous• little gem lettuce, shredded 1 Heat half the olive oil in a frying pan, add the onion and cook for 5 mins on a low heat to soften. 2 Add the coriander, cumin, chilli flakes, garlic and ginger and cook for 2 mins more. 3 Boil the broad beans for 3-5 mins until tender, drain, then blend with the chickpeas, syrup, breadcrumbs and onion. Once the mixture comes together, shape into 12 balls. 4 Heat the remaining olive oil…

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Mindful Christmas (Digital) - 1 Issue, Mindful Christmas 2019

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