Greek · Lunch
Chickpea Patty Wrap
Pan-fried chickpea patties seasoned with cumin, garlic and fresh herbs, folded into warm pita with tomato, cucumber, red onion, feta and a lemony garlic yogurt sauce. A Greek-style vegetarian wrap built on mashed chickpeas and finished with fresh dill.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
19.8gProtein
17.9gFat
62.1gCarbs
9.3gSugar
12.6gFiber
961mgSodium
21mgChol
5.1gSat Fat
690mgPotassium
210mgCalcium
4.3mgIron
0.2mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Mash chickpeas with a fork until mostly smooth, then stir in minced garlic, cumin, half the parsley, flour, salt and pepper.
2
Chill
Rest the mixture in the refrigerator for 10 minutes.
3
Fry
Shape into two small patties and pan-fry in a skillet with olive oil over medium heat for 3–4 minutes per side until golden-brown and crisp.
4
Build
Warm the pita over medium heat, spread the yogurt sauce (yogurt, remaining minced garlic and lemon juice) down the center, then layer patties, tomato, cucumber, red onion, feta and herbs.
5
Plate
Fold the pita sides over the filling and roll tightly into a wrap, then slice diagonally and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cooked chickpeas
- 22 pita bread
- 4 tbsp4 tbsp greek yogurt
- 2 tsp2 tsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp olive oil
- 44 tomato slices
- 66 cucumber slices
- 44 thin red onion rings
- 40g40g feta cheese
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
