Recipe Summary test

30 mins
25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.