Chickpea Stripes with Yogurt Sauce {recipe}
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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
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| take care to remove rings and other jewelry...the mixture gets very sticky! |
Step 3: Mix the ingredients for the sauce together. Serve the strips with the sauce in a wrap with carrots, and fresh coriander/parsley.
