1 x 400g and 1 x 210g can chickpea, drained and rinsed
250g pack lean lamb mince
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
¼ small pack coriander, roughly chopped
1 tbsp olive oil
4 large tortilla wraps
1 romaine lettuce, shredded
4 tomatoes, sliced
1 small red onion, thinly sliced
150g pot 0% fat Greek yogurt
oven chips, to serve (optional)
In a food processor, whizz the chickpeas with the egg for a few mins until almost a purée, but some bits remain. Spoon into a bowl and stir in the mince, spices, two-thirds of the garlic, the chilli and coriander. Season well and form into 12 small fritters.
Heat the oil in a non-stick frying pan and cook the fritters in batches for 4 mins on each side, until crisp on the outside and cooked through.
Top each wrap with a good handful of shredded lettuce, tomato, red onion and 3 fritters. Mix the yogurt with the remaining garlic and spoon a little over the fritters. Wrap up and tuck in, with chips on the side, if you like.