Chickpea-Filled Filo Triangles

Name: Chickpea-Filled Filo Triangles
Yield: Makes 12-16
Ingredients: 1 onion, cut into quarters; 1 tsp ground cumin; ½ tsp ground turmeric; 40 g sundried tomatoes; 1 pack filo pastry; olive oil, for brushing; 2 x 400g tinned chickpeas, drained; black and white seasame seeds for sprinkling (optional); 2 tbsp olive oil; zest and juice of 1 lemon; 3 garlic cloves, crushed; 1 small red chilli, very finely chopped; salt and freshly ground black pepper; 30 g flat leaf parsley, finely chopped

Preparation info

Makes
12-16

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

This is one of the dishes that’s on my vegan menu for The Real Greek. It has proved to be a very popular as it has the perfect balance of aroma and spice. If you fancy trying them but don’t want to cook them yourself, you could always pop in to The Real Greek and give them a go!

Ingredients

1 pack filo pastry
olive oil, for brushing

Main course
Vegan
Spicy

Method

Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking tray with baking paper.

Place all the filling ingredients except from the seasame seeds into a food processor and blitz into a coarse paste.

Remove the filo pastry from the wrapper and unroll onto a clean work