Lamb Kofta Pita Pockets with Quinoa Tabbouleh recipes
Ingredients
- 1 Cup uncooked quinoa
- 1 bunch parsley, chopped
- 1 bunch mint, chopped
- 2 spring onions, sliced
- 1/4 Cup lemon juice
- 2 Tbsp olive oil
- 1 tomato, finely diced
- 1 onion
- 2 cloves garlic
- 400 g (14 oz) can chickpeas, drained
- 500 g (17.6 oz) ground lamb
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 Cup fat free plain yogurt
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- 4 wholemeal pita pockets
- lettuce leaves
Instructions
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