Chickpea patty wraps
Pan-fried spiced chickpea patties in wraps with tzatziki and fresh salad.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Tinned chickpeas (400 g)2
- Red onion1
- Garlic2 cloves
- Flat-leaf parsley½ bunch
- Ground cumin1 tsp
- Plain flour3 tbsp
- Sunflower oil2 tbsp
- Greek yoghurt200 g
- Cucumber1
- Lemon½
- Tortilla wraps4
- Tomato2
- Romaine lettuce1
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Drain the chickpeas and pat them dry. Pulse in a food processor, or mash with a fork, with half the onion, 1 garlic clove, the parsley, cumin, flour and a pinch of salt, until you have a coarse mixture that holds together.
Shape it into 12 flat patties.
Fry them in the oil in a frying pan over a medium heat for 3–4 minutes on each side, until golden and crisp.
For the tzatziki, mix the yoghurt with half the cucumber, grated and squeezed dry, the rest of the garlic, the lemon juice and some salt.
Warm the tortillas and fill them with lettuce, sliced tomato, the rest of the cucumber and onion, the patties and the tzatziki.