Summary

Ingredients

• 3 tomato (s)
• 0.5 ½ cucumber (s)
• 2 spring onion (s)
• 0.25 teaspoon ¼ salt
• 2 tablespoon mint, roughly chopped
• 400 g canned chickpeas
• 1 teaspoon ground cumin
• 1 clove (s) garlic, crushed
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon sesame paste, (tahini)
• 6 tortilla (s), (wheat tortillas)
• salt and pepper
• Sumac and Pul Beaver

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Instructions

1. Finely dice the cucumber and tomatoes, cut the spring onions into thin rings. Put everything in a sieve, sprinkle with 1/4 teaspoon salt and let water soak for 5 minutes. Then rinse and drain. Put in a bowl and mix with chopped mint. Season to taste with salt, pepper, sumac and / or pul biber.
2. Drain and roughly puree the chickpeas. Season with cumin, garlic, olive oil, lemon juice, tahini, salt and pepper.
3. Briefly heat the tortillas in the microwave or in a pan (then they are easier to roll up) and brush each with a little chickpea mixture. Leave an approx. 2 cm wide border free. Put the tomato mixture in the center and roll up the tortillas tightly.