15-Minute Chickpea Seekh Kebab Wraps
Ingredients
- 1 tin drained organic chick peas
- 2 tbsp extra virgin olive oil
- 90g chopped red onion (1/2 a medium onion)
- 2 cloves minced garlic
- 1 inch (1tbsp) chopped ginger or ginger paste
- 1-3 green chillies depending on how spicy you like it
- 1 tspn salt
- 1 tspn garam masala
- 1 tspn cumin powder
- 15g chopped parsley (a handful)
- 65g chopped red capsicum (roughly half a capsicum)
- 40g grated mozzarella
- 30g breadcrumbs
Garnish
- onions, tomatoes, baby spinach leaves, parsley
Sauce
- 170g Greek yoghurt
- 2 tbsp mint sauce (or fresh mint leaves with lemon juice)
Wraps
- 4 preferred wraps
Preparation
Blend the chickpeas.
Sauté the onions for 1 minute in the olive oil.
Add half the salt, ginger, garlic, chillies and sauté until brown.
Add the spices.
Turn off the heat, add the chickpea mash and mix well.
Transfer to a bowl for easy mixing.
Add breadcrumbs, cheese and remaining salt.
Press firmly into your hands to form kebab shapes.
Place them onto the pre-heated air fryer grill plate and grill on high for 5 minutes.
Meanwhile mix the mint sauce into the yoghurt, spread onto the base of your wrap, place the kebabs, garnish, roll and enjoy.
