Lamb & chickpea fritter wraps

3 of 5-a-day 30-60 minutes 4 servings 600 kcal or less falafel recipe falafel wraps family friendly fibre folate iron kofte recipe

N/A

Source

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

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.