Recipe provided by | THE FOOD IN MY BEARD
INSTRUCTIONS
CHICKPEAS
1 can Chickpeas drained and rinsed
1/4 cup harissa paste
TABOULI
1 1/2 cups cooked bulgur wheat
1 cup Chopped Parsley
1/2 cup chopped cucumber
1/4 cup chopped tomato
Salt and Pepper
TZATZIKI
1 cup Greek Yogurt
1/4 cup Minced Cucumber
1 clove Garlic grated
1 Lemon (juice)
2 tablespoons Chopped Mint
1 tablespoon Chopped Parsley
Salt and Pepper
SALSA
1 cup chopped tomato
1 cup chopped cucumber
1 cup chopped lettuce
1/4 cup Chopped Jalapeno
1/2 cup Chopped Onion
1 Lemon (juice)
Salt and Pepper
KOFTA
1 pound Ground American Lamb
1/2 cup Minced Onion
1/4 cup minced jalapeno
1/4 cup Chopped Mint
2 tablespoons Chopped Parsley
1 clove Garlic grated
1 tablespoon Cumin
1/2 teaspoon Cinnamon
1/4 teaspoon Clove
Salt and Pepper
OTHER
Large tortillas
DIRECTIONS
Add the chickpeas to a pan with the harissa paste. Add about 1/4 cup of water and stir to combine. Bring to a simmer and cook for 15 minutes to slightly soften the chickpeas.
Smash about 1/4 of the chickpeas with a fork. Keep warm until ready to build the burritos.
Mix all the tabouli ingredients and set aside in the fridge.
Mix all the tzatziki ingredients and set aside in the fridge.
Mix all the salsa ingredients and set aside in the fridge.
Mix all the kofta ingredients and form small but thick burger-like patties. Preheat grill to high. Grill kofta for about 8 minutes per side to brown and cook to medium well.
Microwave the tortilla for about 15 seconds and place onto a square of foil.
Add the tabouli, then the chickpeas, then the kofta, then the salsa, then the tzatziki.
Roll up the tortilla and seal with the foil.
Serve.
