Lamb kofta wraps with hummos and herb salad
6
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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