Description
These vegan chana kebab wraps are made by adding ingredients into a food processor, shaping and then shallow-frying until crispy on the outside. Serve with warm naan wraps, lettuce, cucumbers, onions, tomatoes and chutney. So simple, but oh so delicious.
Ingredients
Units
Scale
- 800 g tinned chickpeas, drained
- 1 onion
- 1 tsp grated ginger
- 5–6 garlic cloves
- 2 tbsp fresh chopped coriander
- 1/2 cup mint leaves
- 5 tbsp gram flour
- 5 tbsp cornflour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chaat masala
- salt
- oil for shallow frying
To serve
- 6 warm naan wraps
- lettuce or any greens
- chopped onions
- chopped tomatoes
- chopped cucumber
- vegan yoghurt
- green chutney
Instructions
- Making the chana kebab: Add onions, ginger, garlic, coriander leaves and mint leaves into a food processor and blend until finely chopped. Pat dry the chickpeas and then add to the food processor with all the spices and flours. Blend until combined and until the chickpeas are mostly smooth. Grab a 1/3 measuring cup, and pack the mixture into the cup. Remove and shape into chickpea kebabs.
- Shallow-frying: Heat oil in a pan. Carefully add the chickpea kebabs. Shallow fry both sides for 3-4 minutes or until deeply golden and crispy.
- The wraps: Add the greens, tomatoes, onions and cucumber into the wraps. Add the chickpea kebabs, drizzle with a generous amount of vegan yoghurt and chutney. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian