Lamb & chickpea fritter wraps

Lamb & chickpea fritter wraps

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(14 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

Spiced lamb and chickpea patties with yogurt, coriander and salad make the perfect filling for flatbread

Nutrition and extra info

Nutrition: per serving

  • kcal448
  • fat17g
  • saturates5g
  • carbs44g
  • sugars8g
  • fibre8g
  • protein30g
  • salt1.1g
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  • 1 x 400g and 1 x 210g can chickpea, drained and rinsed
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 large tortilla wraps



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 1 romaine lettuce, shredded
  • 4 tomatoes, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, thinly sliced
  • 150g pot 0% fat Greek yogurt
  • oven chips, to serve (optional)


  1. In a food processor, whizz the chickpeas with the egg for a few mins until almost a purée, but some bits remain. Spoon into a bowl and stir in the mince, spices, two-thirds of the garlic, the chilli and coriander. Season well and form into 12 small fritters.

  2. Heat the oil in a non-stick frying pan and cook the fritters in batches for 4 mins on each side, until crisp on the outside and cooked through.

  3. Top each wrap with a good handful of shredded lettuce, tomato, red onion and 3 fritters. Mix the yogurt with the remaining garlic and spoon a little over the fritters. Wrap up and tuck in, with chips on the side, if you like.

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Comments, questions and tips

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3rd Jun, 2016
Made these for my husband, daughter and myself tonight. My 3 year old daughter loved the frittas but we found them really dry and fairly tasteless. If I were to make them again they would need a lot more spice and flavour and possibly not cooked for quite as long.
9th May, 2015
Really enjoyed these however could get away with adding more chillies for an extra kick. We also added cucumber and a few chives to our yoghurt side for a bit of extra texture. Really quick to cook though.
7th Mar, 2015
These were really easy to make and tasted delicious. I only used 1 400g can of chickpeas with the same measure of all the other ingredients and still made 12 fritters. My husband wasn't as keen on them - 'not meaty enough' he said - but I would still make them again.
11th Jan, 2015
Quick easy recipe that all the family loved. This is a definite Friday night meal instead of a takeaway.
Frantic Flapjack
31st May, 2014
Very quick and easy to make. They didn't fall apart when cooking and made a good filling for wraps. I used beef mince as couldn't get hold of lamb mince.
19th May, 2014
Lovely fritters and a good way of stretching meat that bit further using pulses. My family liked them, I'll be making these again.
silvia m
8th May, 2014
I cooked this recipe for my three sons aged 12, 10 and 7. It was very easy to make and looked good arranged on the tortilla, much like the photograph. Two of my boys said it was delicious, like restaurant food, while the 10 year old said it was weird and dry. Sadly he got down from the table. The other two loved it and asked to have it again. I did not try it as I am a vegetarian, but it did look good.
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9th May, 2015
Add some more chillies to the fritters before frying for an extra kick and you can always add mint and cucumber to the yoghurt
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