Lamb kofta wraps with hommos and herb salad
chickpeas, canned, rinsed, drained
175 g, (300g can)
1 clove(s), crushed
lean lamb mince
400 g, extra lean
1 small, finely chopped
1 clove(s), crushed, extra
1 medium, lightly beaten
fresh flat-leaf parsley
½ cup(s), torn
½ small, thinly sliced
wholemeal pita bread
160 g, (4 x 40g pita pockets)
reduced-fat Greek style natural yoghurt
- To make hommus, 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.
- 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.
- Combine fresh herbs and red onion in a small bowl. Warm pita bread in microwave on high (100%) for 20 seconds. Spread pita with hommus, then top with herb salad, 2 koftas and a dollop of yoghurt and serve.