Middle Eastern · Lunch
Chickpea Fritter Wrap
Pan-fried chickpea fritter wrap built on spiced mashed chickpea patties, warm pita, tahini-yogurt sauce, shredded cabbage, tomato, and pickled onion. Cumin, coriander, and fresh parsley season the fritters for a crisp exterior and soft, herbed interior that balances textures and flavours.
$3
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
22.4gProtein
29.1gFat
68.3gCarbs
9.8gSugar
15.6gFiber
842mgSodium
6.5mgChol
4.9gSat Fat
780mgPotassium
220mgCalcium
5.8mgIron
0.1mcgVitamin B12
14mgVitamin C
vegetarian
high-fiber
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Mash the drained chickpeas in a bowl with a fork until mostly smooth with some texture, about 1 minute. Mince the garlic and chop the parsley.
2
Mix
Stir the minced garlic, cumin, coriander, chopped parsley, flour, baking powder, salt, and pepper into the mashed chickpeas until the mixture holds together when pressed, about 2 minutes.
3
Rest
Let the mixture sit at room temperature for 10 minutes so the flour hydrates and the patties bind firmly.
4
Fry
Heat the olive oil in a skillet over medium heat. Fry the two patties for 3 to 4 minutes per side until deep golden brown and crisp.
5
Assemble
Warm the pita in a dry skillet for 30 seconds per side. Whisk tahini, yogurt, lemon juice, and grated garlic until smooth. Spread sauce on pita, layer cabbage and tomato, add fritters, fold, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 330g330g chickpeas, cooked and drained
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 2 tbsp2 tbsp olive oil, for pan-frying
- 22 pita bread
- 4 tbsp4 tbsp tahini
- 4 tbsp4 tbsp plain yogurt
- 2 tsp2 tsp lemon juice
- 22 small garlic clove
- 50g50g cabbage
- 44 tomato slices
- 44 thin red onion slices
- salt, to taste
- black pepper, to taste
