Lamb & Chickpea Fritter Wraps Recipe
Introduction
These lamb and chickpea fritter wraps make a flavorful and satisfying meal that’s perfect for a quick lunch or casual dinner. Packed with warm spices and fresh toppings, they bring a delicious twist to your usual wraps.
Ingredients
- 1 x 400g and 1 x 210g can chickpeas, 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)
Instructions
- Step 1: In a food processor, blend the chickpeas with the egg for a few minutes until it reaches an almost puréed consistency but still has some texture. Transfer to a bowl.
- Step 2: Stir the lamb mince, ground cumin, ground coriander, ground cinnamon, two-thirds of the crushed garlic, chopped chilli, and chopped coriander into the chickpea mixture. Season well with salt and pepper and shape the mixture into 12 small fritters.
- Step 3: Heat the olive oil in a non-stick frying pan over medium heat. Cook the fritters in batches for about 4 minutes on each side, until they are golden and cooked through.
- Step 4: Prepare the wraps by layering shredded romaine lettuce, sliced tomatoes, and red onion on each tortilla. Place 3 fritters on top.
- Step 5: Mix the remaining garlic into the Greek yogurt, then spoon a little over the fritters. Wrap up the tortillas and serve immediately, with oven chips on the side if desired.
Tips & Variations
- For a milder flavor, omit the red chilli or replace it with a pinch of smoked paprika.
- Try adding chopped mint or parsley for an extra fresh touch inside the fritters.
- You can substitute lamb mince with beef, chicken, or even a plant-based alternative if preferred.
- If you don’t have a food processor, mash the chickpeas with a fork or potato masher for a chunkier texture.
Storage
Store any leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or oven to maintain crispiness. Leftover wraps are best assembled fresh to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the fritters ahead of time?
Yes, you can prepare the fritters a few hours ahead and refrigerate them. Reheat in a pan or oven before assembling the wraps to keep them crisp.
What can I serve instead of oven chips?
These wraps pair well with a simple side salad, roasted vegetables, or even a tangy tabbouleh for a lighter option.
Print
Lamb & Chickpea Fritter Wraps Recipe
- Total Time: 31 minutes
- Yield: 4 wraps (12 fritters total) 1x
- Diet: Low Fat
Description
These Lamb & Chickpea Fritter Wraps are a delicious and wholesome meal combining spiced lamb mince and nutritious chickpeas formed into crispy fritters. Served in soft tortilla wraps with fresh lettuce, tomato, and red onion, topped with a garlicky zero-fat Greek yogurt sauce, these wraps make for an easy, flavorful dinner that’s perfect for casual meals or gatherings.
Ingredients
Main Ingredients
- 1 x 400g can chickpeas, drained and rinsed
- 1 x 210g can chickpeas, drained and rinsed
- 1 egg
- 250g 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
To Serve
- 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 (optional)
Instructions
- Make the chickpea mixture: In a food processor, combine the drained chickpeas and egg. Whizz for a few minutes until the mixture forms almost a purée but retains some texture with small bits remaining.
- Prepare fritter mixture: Transfer the chickpea purée into a bowl. Stir in the lean lamb mince, ground cumin, ground coriander, ground cinnamon, two-thirds of the crushed garlic, finely chopped red chilli, and roughly chopped coriander. Season the mixture well with salt and pepper. Then, shape the mixture into 12 small fritters.
- Cook the fritters: Heat the olive oil in a non-stick frying pan over medium heat. Cook the fritters in batches for about 4 minutes on each side, or until they are crisp and golden on the outside and cooked through inside.
- Prepare the wraps: Lay out each tortilla wrap and top with a generous handful of shredded romaine lettuce, slices of tomato, and thinly sliced red onion. Arrange 3 cooked fritters on top of each wrap.
- Add the yogurt sauce: Mix the remaining crushed garlic into the 0% fat Greek yogurt. Spoon a little of this garlicky yogurt sauce over the fritters on each wrap.
- Serve: Wrap up the tortillas tightly and serve immediately. Optionally, serve with oven chips on the side for a heartier meal.
Notes
- To ensure the fritters hold together well, do not over-process the chickpeas; leave some texture.
- If you prefer milder flavor, reduce or omit the red chilli.
- Oven chips add a delicious side but can be omitted for a lighter meal.
- These fritters can be cooked in advance and reheated in a skillet or oven to maintain crispness.
- For a gluten-free option, substitute tortilla wraps with gluten-free flatbreads or lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: lamb fritters, chickpea fritters, lamb wraps, healthy wraps, Mediterranean wraps, Greek yogurt sauce, easy dinner, spiced fritters
