Part-time veggie pita

Name: part-time veggie pita
Total time: 30 min
Yield: 6
Ingredients: 500 gram chickpea; 1 tablespoon self raising flour; 500 gram minced beef; 5 toes garlic; 1 tablespoon cumin seed; 4 tablespoon coriander; 2 teaspoon sambal; 6 tablespoon olive oil; 25 crop head of iceberg lettuce; 3 tablespoon sesame seed paste; 6 tablespoon Greek yoghurt; 1 teaspoon lemon juice

Ingredients

Directions

Preheat the oven to 200 degrees.
Roast the cumin seeds and finely chop the coriander.
Squeeze the 4/5 large cloves of garlic.
Keep a little one.
Rinse the chickpeas with warm water and drain well.
Puree with the food processor (or hand blender), together with half a teaspoon of cumin seeds, 2/5 pressed garlic cloves, 2/4 tablespoons of coriander and 0.5 teaspoon of sambal and the flour.
Season to taste with salt and add some more flour if necessary.
Put the minced meat in a mixing bowl.
Put the rest of the cumin seeds, 2/5 pressed garlic cloves, the remaining coriander and the last teaspoon of sambal into the minced meat and mix well.
Make about 18 balls of both mixtures first, then carefully press them into small burghers.
Divide the oil over 2 large frying pans and heat briefly over high heat.
Reduce the heat slightly and fry all burgers for about 3 minutes per side until they are cooked inside.
Make the pita bread slightly damp with water and heat for 3 minutes in the oven.
Cut the iceberg lettuce into very thin strips.
For the sauce, press the little clove of garlic and add the sesame seed paste, yogurt and lemon juice.
Season the sauce with salt.
Cut open the pita bread and fill with the salad, some sauce, the burgers and some sauce.
Garnish with leftover coriander.