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🍽️ Tortilla with Chickpea Patties, Grilled Vegetables and Hummus

440 kcal · 30 min · 4 servings

Ingredients

• 900 g chickpeas (can; drained weight)
• 1 onion
• 3 garlic cloves
• 10 g parsley (0.5 bunch)
• salt
• pepper
• 2 tsp ground cumin
• 0.5 tsp chili powder
• 4 organic lemons
• 1 tsp ground coriander
• 7 tbsp olive oil
• 500 g eggplants (2 small eggplants)
• 400 g young zucchini (2 young zucchini)
• 150 g cherry tomatoes
• 50 g salad leaves (2 handfuls)
• 4 whole wheat tortilla wraps

Instructions

1. 1. Place 500 g of chickpeas in a colander, let the water drain, and rinse them thoroughly with cold water.
2. 2. Peel one onion and one clove of garlic.
3. 3. Wash fresh parsley, shake off excess water, and set aside a few leaves for decoration.
4. 4. Roughly chop the remaining parsley.
5. 5. Place the drained chickpeas, the onion, the garlic clove, and the chopped parsley into a bowl.
6. 6. Blend the mixture with a hand blender until smooth.
7. 7. Season the mixture with salt, pepper, 1 teaspoon of cumin, and chili powder.
8. 8. Shape the mixture into 8 to 12 small, flat patties and set them aside.
9. 9. Rinse the remaining chickpeas and let them drain well.
10. 10. Wash one lemon under hot water, dry it, and grate the zest.
11. 11. Squeeze the juice from this lemon.
12. 12. Place the drained chickpeas, the lemon zest, the lemon juice, the remaining cumin, coriander, and the reserved garlic clove into a bowl.
13. 13. Add 6 tablespoons of oil.
14. 14. Blend everything with a hand blender until you have a fine cream.
15. 15. Season the hummus with salt and pepper.
16. 16. Trim eggplants and zucchini, wash them, and slice them.
17. 17. Wash cherry tomatoes and halve them.
18. 18. Halve the remaining lemons.
19. 19. Brush the grill grate with the remaining oil.
20. 20. Place the chickpea patties and the eggplant slices on the grill.
21. 21. Grill them for 5 to 6 minutes, turning them once.
22. 22. Place the zucchini and the lemon halves on the grate with the cut side down.
23. 23. Grill them for 5 to 6 minutes to create grill marks.
24. 24. Place the cherry tomatoes in a grilling basket.
25. 25. Grill the tomatoes for 4 minutes, turning them once.
26. 26. Season all the grilled vegetables with salt and pepper.
27. 27. Trim the salad leaves, wash them, and spin them dry in a salad spinner.
28. 28. Place the tortilla wraps on the hot grill and warm them for 2 minutes.
29. 29. Place the wraps on plates.
30. 30. Spread the hummus over the wraps.
31. 31. Top the wraps with the grilled vegetables and the salad leaves.
32. 32. Place the chickpea patties on top.
33. 33. Decorate the dish with the grilled lemons and the reserved parsley leaves.

Nutrition per serving

• kcal: 440
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 43 g