I am feeling very much the domestic goddess after three days of cooking up new recipes for my hubby. After reading through my favourite SA magazine Ideas, I decided to try everyone of their

{Easy Suppers}...this recipe was one of them.

Super easy to make, it only took 20 minutes to prepare and 5 minutes to cook.

Ingredients

1 tine chicpeas, drained

1 small onion, chopped

1 egg, slightly beaten

30ml chopped parsley & coriander

3ml ground cumin

30-50ml flour

sunflower oil for frying

tortilla wraps

grated carrots (I used spinach)

fresh coriander

Sauce:

100ml plain yogurt (I used chunky cottage cheese as I didn't have yogurt in my fridge)

15ml chopped parsley (I used coriander)

15ml lemon juice

15ml tahini (I used sesame seeds)

Step 1: Blend the chickpeas, onion, egg, the herbs & cumin in a food processor until coarsely chopped. Stir in enough flour to bind the mixture slightly and season to taste. Flour your hands well and shape the mixture into flat strips