INGREDIENTS
1
x 400g can of chickpeas, drained and rinsed
60 g
breadcrumbs
2 tbsp
tahini, or smooth peanut butter
1
large egg
1 tsp
ground coriander
1 tsp
ground cumin
6
spring onions, chopped
2 tbsp
rapeseed oil
150 g
natural yogurt
1 tsp
garam masala
4
wholegrain pitta bread, to serve
salad leaves, to serve
carrots, grated, to serve