1/2 cup of mixed bulgar wheat and red quinoa
1 vegetable stock cube
1 tin of chickpeas
2 tbsp tomato puree
2 tsp basil
1 tsp parsley
1 tsp garlic powder
1/2 tsp salt and pepper
Boil the bulgar wheat and quinoa in water with the vegetable stock cub according to the packet. Drain and set aside.
Drain the tin of chickpeas and in a bowl, mash them with a fork. Then add in the bulgar wheat and quinoa, tomato puree and herbs and mix thoroughly.
Line a baking tray with parchment. Scoop out balls of mixture the size of a golf ball and roll them in you hand. Place the balls on the baking sheet and bake at 200°c for 40 minutes.
Tomato and Garlic Dip
Roast 150g of your favourite tomatoes and 2 garlic cloves in the oven till soft. Then transfer to a jug, add in one cooked, peeled new potatoe and 2 tsp fat free fromage frais. Whiz with a blender and add salt and pepper to taste..