Pealaffels with Beetroot Pickle and Pumpkin Hummus
Ingredients
Pealaffels
* 1 cup of peas (frozen is fine)
* 1 cups chickpeas
* 1 small shallot or onion
* 1 tsp garlic powder
* 1 tsp salt
* 1 tsp cumin
* 1 tsp coriander
* 1 tablespoon flour
* 1 tablespoon olive oil
* 1 heaped tsp of @vitusonelife Vegan Multi powder
Hummus
* 1 can chickpeas
* 1 cup of roast pumpkin
* 2 tsp salt
* 1 tsp smoked paprika
* 1 tsp turmeric
* 1 tsp cumin
* 1 tsp garlic powder
* 2 tablespoons tahini
* 1 tablespoon olive oil
* 2 tablespoons lemon juice
Extras
* Soft flour tortillas
* Tomato
* Red onion
* Cabbage slaw or other greens
* Mint
* Coconut yogurt
* Beetroot or/and Radish pickle (optional)
Method
1. Blend all felafel ingredients in the food processor
2. Roll into balls and lay on baking tray
3. Bake at 195 for 35 minutes then turn them over to brown the other side for a further 15 minutes
4. Make the hummus by blending all ingredients in the food processor
5. Lay out the tortilla (heated) and spread some hummus, followed by salads, the felafels and yogurt
6. Wrap and serve