1 small cucumber, cut into chunks (peel if the skin is bitter)
1 pint (about 300g) cherry tomatoes, halved
2 tbsp red onion, finely chopped (optional)
2 tbsp parsley, finely chopped
juice of ½ lemon
2 tbsp olive olive
Yogurt Sauce:
1 cup greek yogurt
1 garlic clove, minced
2 tbsp mint, finely chopped
2 tbsp dill, finely chopped
1 tbsp olive oil
pinch of salt and pepper
To serve:
2-4 pita breads (depending on how hungry you are!)
Method
Start by making the fritters- pile all of the ingredients into a food processor, and pulse to combine. The process on low until the mixture is well combined but still retains a little texture from the chickpeas. Heat olive oil over medium heat in a large pan. Scoop out golf ball sized handfuls of the mixture, and flatten a little. Place into the warm pan in batches, and fry for about 4 minutes on each side until golden and crispy. Remove to a paper towel. You should get roughly 20 fritters.
Make the salad: Pop all of the ingredients into a salad bowl and toss to combine. Set aside.
Make the yogurt sauce: put all of the ingredients into a blender and blend until smooth
Assemble bowls: Toast the pita breads and divide them equally between the four bowls. Divide the salad, and put a quarter in each bowl. Top with fritters, and drizzle with the yogurt sauce.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/chickpea-gyro-bowl-2/