Ingredients
- 400 grams garbanzo beans (can, no-added sat, rinsed and drained)
- 200 grams hummus
- 2 capsicums (whole roasted red capsicum in vinegar, drained and patted fry with paper towel and finely chopped)
- 400 grams lean ground lamb
- 1 bunch mint (small bunch, leaved picked and half chopped)
- Freshly ground black pepper
- Olive oil cooking spray
- 4 (420 grams) pita pockets (wholemeal)
- 75 grams pomegranate seeds (tub)
How to Make
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Step 1: Put chickpeas in a large bowl and use a potato masher to lightly crush them and then transfer half the chickpeas to another bowl
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Step 2: And stir in the hummus and peppers and set aside.
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Step 3: Add the lamb mince to remaining chickpeas with the chopped mint, cumin seeds and pepper and mix well until combined and then shape mixture into 8 small patties.
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Step 4: Heat a barbecue grill or chargrill pan over medium heat and spray the patties with oil and add to the barbecue and cook for 4 to 5 minutes each side or until golden brown and cooked through.
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Step 5: Meanwhile, toast the pita bread and split each pita in half along the seam, without cutting all the way through.
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Step 6: Fill each pita with the red capsicum hummus, whole mint leaves and 2 patties and few pomegranate seeds and serve.
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Step 7: TIP - you can replace the lamb mince with extra lean beef mince and the mint with coriander.
We hope you enjoy this recipe!
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