Tortilla with Chickpea Patties, Grilled Vegetables and Hummus

Ingredients

• 900 g chickpeas (canned; drained weight)
• 1 onion
• 3 Garlic cloves
• 10 g parsley (0.5 bunch)
• Salt
• Pepper
• 2 tsp ground cumin
• 0.5 tsp chili powder
• 4 organic lemons
• 1 tsp ground coriander
• 7 tbsp olive oil
• 500 g eggplant (2 small)
• 400 g young zucchini (2 young)
• 150 g cherry tomatoes
• 50 g salad leaves (2 handfuls)
• 4 whole‑grain tortilla sheets

Instructions

1. 1.

   For the chickpea patties, rinse and drain 500 g chickpeas. Peel onion and garlic, set aside one clove. Wash parsley, dry shake, reserve some leaves, coarsely chop the rest. Blend chickpeas with onion, garlic, and parsley using an immersion blender; season with salt, pepper, 1 tsp cumin, and chili powder. Form 8–12 round patties from the mixture and set aside.

2. 2.

   For the hummus, rinse and drain remaining chickpeas. Peel lemons hot, grate dry zest, juice one lemon. Blend chickpeas with lemon zest and juice, remaining cumin, coriander, reserved garlic clove, and 6 tbsp oil using an immersion blender; season with salt and pepper.

3. 3.

   For the grilled vegetables, clean, wash, and slice eggplant and zucchini. Halve cherry tomatoes. Cut remaining lemons in half. Oil a grill rack with leftover oil. Grill chickpea patties and eggplant slices for 5–6 minutes, turning once. Place zucchini and lemon halves cut‑side down on the rack; grill 5–6 minutes, creating grill marks.

4. 4.

   Place cherry tomatoes in a grill pan, turn occasionally, and grill for 4 minutes. Season vegetables with salt and pepper.

5. 5.

   Wash and dry salad leaves. Warm tortilla sheets on a hot grill for 2 minutes. On a plate, spread hummus, arrange grilled vegetables and salad leaves atop the tortilla. Arrange chickpea patties over them and garnish with grilled lemon wedges and remaining parsley.