Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
- 1 1/2 cups vegetable oil
- 1 red onion, half finely chopped, half thinly sliced
- 1 15 ounce can chickpeas, drained, liquid reserved
- Grated peel and juice of 1/2 lemon
- 1/4 bunch flat-leaf parsley, coarsely chopped (about 3/4 cup)
- Salt and pepper
- 1/4 pound ground lamb
- 4 tablespoons flour
- 1 zucchini (about 12 ounces), halved crosswise and quartered lengthwise
- 4 8 inches flatbreads, such as pita
- In a large heavy skillet, heat 1 tablespoon oil over medium heat. Add the chopped onion and cook until lightly browned, about 8 minutes; transfer to a medium bowl. Wipe out the skillet and reserve.
- Using a food processor, puree 1 cup chickpeas with 1/4 cup of the reserved chickpea liquid, the lemon peel, lemon juice and half of the parsley; season with salt and pepper. Transfer to a small bowl and cover. Add the lamb, the cooked onions, 1 1/2 tablespoons flour, 1 teaspoon salt and the remaining chickpeas and parsley to the food processor and pulse until the chickpeas are coarsely chopped. Divide the mixture evenly into 8 patties.
- Preheat a grill pan over medium-high heat. Brush the zucchini with 2 tablespoons oil and season with salt and pepper. Grill the zucchini, turning once, until crisp-tender, 3 to 4 minutes; transfer to a plate. Add the flatbreads to the grill and heat on both sides; wrap in foil to keep warm.
- Add the remaining 2 1/2 tablespoons flour in a shallow bowl. In the reserved skillet, heat the remaining 1 cup plus 5 tablespoons oil over high heat. Coat the patties with flour; add to the skillet and fry until crisp and browned, 1 to 2 minutes on each side. Transfer to paper towels to drain.
- Spread the chickpea sauce on the inside of each flatbread. Divide the zucchini and lamb patties among the flatbreads and add the sliced onions. Lay each sandwich on a piece of foil, wrap each into a cone shape and serve immediately.