Ingredients for: 1 person
15 g of minced beef
a teaspoon of cumin powder
a teaspoon of coriander powder
a teaspoon of chopped parsley
100 g of boiled chickpeas
two teaspoon of tahina (optional)
2 garlic cloves
125 g of light yogurt
some red onion rings
3 salad leaves
Cut a garlic’s slice and add spices and parsley to the meat. Mix and form balls of 3 cm of diameter.
In a blander mix the chickpeas with a little of their water with a thin slice of garlic, tahina, salt and a tablespoon of lemon juice until a smooth dough (adjust the amount of lemon according to your taste).
Peel the cucumber and grated with a grater with large holes, then mix it with yogurt and salt.
Cook the meatballs in a frying pan, witch you will have warmed up with a few tablespoons of extra virgin olive oil, Meanwhile toasted three slices of bread and drain the meatballs. Smear the chickpeas pate on bread, add a lettuce leaf, a few onion rings, the meatballs and garnish with plenty of yogurt sauce. Proceed in the same way with the second layer. Finally close the sandwich, press to flatten it slightly, cut it in half diagonally and serve immediately with mayonnaise or pink sauce.