Wrap with baked chickpea balls, yogurt and cucumber

Ingredients

For 1 serving

• Whole wheat tortillas2
• Cooked chickpeas150 g
• Chickpea flour15 g
• Onion30 g
• Parsley5 g
• Cumin1 teaspoon
• Greek yogurt 2%60 g
• Cucumber80 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Rinse and drain the cooked chickpeas well; peel the onion and cut it into chunks; wash the parsley and keep only the leaves.
3. Pulse the chickpeas, onion, parsley, chickpea flour, cumin and a pinch of salt in a food processor until you have a firm but not smooth mixture; with wet hands shape it into 6 slightly flattened patties.
4. Arrange them on the tray, brush them with the oil and bake for 20 minutes, turning halfway, until golden and firm.
5. Meanwhile grate the cucumber, squeeze it well between your hands and mix it with the Greek yoghurt and a pinch of salt.
6. Warm the tortillas in a dry pan for 30 seconds per side, fill them with the hot patties and the yoghurt sauce and roll them up.