Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Lamb & chickpea fritter wraps

Spiced lamb and chickpea patties with yogurt, coriander and salad make the perfect filling for flatbread

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 448
  • Carbohydrates 44
  • Saturated Fat 5
  • Sugar 8
  • Protein 30
  • Fat 17
  • Fibre 8
  • Salt 1.1

Nutrition per serving

  • Calories 448
  • Carbohydrates 44
  • Saturated Fat 5
  • Sugar 8
  • Protein 30
  • Fat 17
  • Fibre 8
  • Salt 1.1

Ingredients

  • 1 x 400g and 1 x 210g can chickpea, drained and rinsed
  • 1 egg
  • 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)

Method

  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...