Chickpea Gyro Bowl
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Greek
Serves: 25
Ingredients
  • Chickpea Fritters:
  • 3 cups cooked chickpeas (or 2 tins)
  • ⅔ cup chickpea flour
  • 2 eggs
  • juice of 1 lemon
  • 2 tsp cumin
  • 2 tsp salt
  • 2 garlic cloves
  • a little olive oil for frying
  • Salad:
  • Large handful of mixed baby greens
  • 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
  1. 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.
  2. Make the salad: Pop all of the ingredients into a salad bowl and toss to combine. Set aside.
  3. Make the yogurt sauce: put all of the ingredients into a blender and blend until smooth
  4. 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/