Herby Falafel, Feta Dip and Ferments - Grains & Legumes Nutrition Council

Ingredients

• 400g can chickpeas, drained & rinsed
• 1 shallot, diced
• 3 garlic cloves
• ½ cup coriander
• ½ cup parsley
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground cumin
• 4 tbsp plain flour
• Extra virgin olive oil, for frying
• 1 x 200g block feta (hard)
• ¾ cup Greek yoghurt
• ½ lemon zest
• 1 Tbsp Extra Virgin olive oil
• ¼ red onion, finely sliced
• ½ carrot, shaved
• 2 tsp salt
• 2 tsp sugar
• 2 tbsp white vinegar
• ½ cup pitted kalamata olives
• 1 cucumber, diced
• ½ punnet cherry tomatoes, halved
• ½ cup chopped mint
• ½ 200g block haloumi, sliced
• 1 x pita pocket
• Extra virgin olive oil, for dressing
• ½ lemon juiced, for dressing