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

Lamb kofta wraps with hummos and herb salad

10
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Taste the Mediterranean with smooth hummus spread over soft pita bread and topped with herb-and-garlic lamb parcels.

Ingredients

Canned chickpeas, rinsed and drained

175 g, (300g can)

Lemon juice

2 tbs

Tahini

1 tbs

Olive oil

2 tsp

Garlic

1 clove(s), crushed

Lean lamb mince

400 g, extra lean

Brown onion

1 small, finely chopped

Garlic

1 clove(s), crushed, extra

Ground cumin

1 tsp

Ground coriander

1 tsp

Dried breadcrumbs

50 g

Egg(s)

1 medium, lightly beaten

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

2 tbs

Fresh flat-leaf parsley

⅔ cup(s)

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)

Instructions

  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.

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