Lamb & chickpea fritter wraps

A plate of food 7-A-Day Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:20 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 448
fat 17g
saturates 5g
carbs 44g
sugars 8g
fibre 8g
protein 30g
salt 1.1g


  • 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)
Spiced turkey patties with fruity quinoa salad


  • STEP 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.

  • STEP 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.

  • STEP 3
Smoky hake, beans & greens

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.

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