Wraps with Chickpea Balls and Tomato Salsa

Ingredients

• 200 g red tomatoes
• 100 g yellow tomatoes
• 1 clove garlic (pressed)
• 2 tbsp Tabasco
• 1 tbsp ketchup
• Salt
• 1 tbsp Lemon Juice
• 250 g chickpeas
• 1 clove garlic
• 1 onion
• 2 tbsp white bread crumbs
• 1 tbsp freshly chopped parsley
• 1 sprig coriander
• olive oil
• ground cumin
• Salt
• ground pepper
• ground coriander
• oil for frying
• 4 wraps (ready-made)
• lettuce leaves (cleaned, washed and dried)
• red onion rings
• lemon wedges

Instructions

1. 1.

   For the salsa, blanch the tomatoes, cool, peel, core, and dice the flesh. Season with garlic, Tabasco, ketchup, salt, and lemon juice. Cover and refrigerate until serving.

2. 2.

   Soak chickpeas overnight in cold water, then drain. Peel and chop onion and garlic, add to chickpeas. Process through a meat grinder. Mix with chopped coriander, olive oil, parsley, and bread crumbs. Season with cumin, salt, pepper, and coriander. Form small balls and fry in hot fat until they float, draining on paper towels and keeping warm.

3. 3.

   Warm the wraps briefly in a non-stick pan on both sides. Roll in each wrap some lettuce leaves, onion rings, and chickpea balls. Garnish with lemon wedges and serve with salsa.