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Falafel mini-pizzas
45 m active | 13 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 14g
  • Carbohydrates about 47g
  • Protein about 19g
This is needed
This is needed for 4 people
Soak the chickpeas
  • 300 g dried chickpeas
  • 1 bunch coriander
  • 2 red chilli
  • 3 garlic clove
  • 2 tbsp white flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 tsp ground cumin
  • 2 tbsp olive oil
Herb salad
  • 1 bunch flat-leaf parsley
  • 1 tbsp lemon juice
  • 1 bunch coriander
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 180 g plain yoghurt
  • 30 g Micro Greens
  • 0.25 tsp ground cumin
  • 80 g pomegranate seeds
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And that's how it's done
And that's how it's done
Soak the chickpeas
Soften the chickpeas in water for approx. 12 hrs., drain.
Blitz the chickpeas in a food processor. Finely chop the coriander, press the garlic, deseed the chillies and chop finely.
Mix the chickpeas, coriander, garlic and chilli with all the ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.
Divide the mixture into 8 portions. On a baking tray lined with baking paper, use a metal ring to cut out medallions (approx. 10 cm in diameter).
Brush the medallions with oil. Bake: Approx. 30 mins. in the centre of an oven preheated to 180°C.
Herb salad
Tear the leaves off the parsley and coriander. Whisk together the lemon juice and oil, season with salt. Add the micro greens, parsley and coriander, mix. Stir together the yoghurt and cumin, season with salt. Spread the yoghurt over the falafel mini-pizzas, scatter the herb salad over the top. Scatter with pomegranate seeds.