Chickpea and courgette fritter wrap

METHOD

Drain and rinse a 400g can chickpeas. Tip into a food processor

Add a roughly chopped courgette (say 150g), 100g fresh breadcrumbs, 4 roughly chopped spring onions, 1 mashed, peeled garlic clove, 1 teaspoon ground coriander, 40g plain flour and the grated zest of a lemon. Season well, blitz until almost smooth then stir in another grated courgette

Heat a film of olive oil in a frying pan. Either shape the fritter mixture into balls with a little extra flour, or drop spoonfuls of the mixture into the pan

Cook both sides until golden then drain on kitchen paper

Spread some hummus down the middle of 4 thin flatbreads. Add chopped tomatoes, the fritters and chopped coriander

Squeeze over some lemon juice and add dollops of thick yoghurt then season and wrap tightly.