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Photo of Lamb kofta wraps with hummos and herb salad by WW

Lamb kofta wraps with hummos and herb salad

Total Time
35 min
15 min
20 min
Taste the Mediterranean with smooth hummus spread over soft pita bread and topped with herb-and-garlic lamb parcels.


Canned chickpeas, rinsed and drained

175 g, (300g can)

Lemon juice

2 tbs


1 tbs

Olive oil

2 tsp


1 clove(s), crushed

Lean lamb mince

400 g, extra lean

Brown onion

1 small, finely chopped


1 clove(s), crushed, extra

Ground cumin

1 tsp

Ground coriander

1 tsp

Dried breadcrumbs

50 g


1 medium, lightly beaten

Greek yoghurt, plain, low-fat, no added sugar

2 tbs

Fresh flat-leaf parsley


Fresh coriander

½ cup(s)

Fresh mint

½ cup(s), torn

Red onion

½ small, thinly sliced

Wholemeal pita bread

160 g, (4 x 40g pita pockets)


  1. To make hummus, place chickpeas and 1 cup (250ml) water in a medium saucepan and bring to the boil. Boil, uncovered, for 5 minutes or until just tender. Strain over medium bowl and reserve ½ cup cooking liquid. Place chickpeas, reserved cooking liquid, juice, tahini, oil and garlic in a food processor and process until almost smooth. Season with salt and pepper.
  2. Place mince, onion, garlic, cumin, coriander, breadcrumbs and egg in a medium bowl, mixing to combine. Shape heaped tablespoons of mixture into 8 oval-shaped meatballs. Heat a chargrill pan over medium-high heat. Cook koftas for 3–4 minutes each side.
  3. Combine fresh herbs and red onion in a small bowl. Warm pita bread in microwave on high (100%) for 20 seconds. Spread pita with hummus, then top with herb salad, 2 koftas and a dollop of yoghurt and serve.