Chickpea Stripes with Yogurt Sauce {recipe}

I am feeling very much the domestic goddess after three days of cooking up new recipes for my hubby. After reading through my favourite SA magazine Ideas, I decided to try everyone of their 
{Easy Suppers}...this recipe was one of them.

Super easy to make, it only took 20 minutes to prepare and 5 minutes to cook.

1 tine chicpeas, drained
1 small onion, chopped
1 egg, slightly beaten
30ml chopped parsley & coriander
3ml ground cumin
30-50ml flour
sunflower oil for frying
tortilla wraps
grated carrots (I used spinach)
fresh coriander

100ml plain yogurt (I used chunky cottage cheese as I didn't have yogurt in my fridge)
15ml chopped parsley (I used coriander)
15ml lemon juice
15ml tahini (I used sesame seeds)

Step 1: Blend the chickpeas, onion, egg, the herbs & cumin in a food processor until coarsely chopped. Stir in enough flour to bind the mixture slightly and season to taste. Flour your hands well and shape the mixture into flat strips

take care to remove rings and other jewelry...the mixture gets very sticky!
Step 2: Heat a little oil in a frying pan and fry the strips over medium heat on both sides until golden brown. Drain the kitchen paper.

Step 3: Mix the ingredients for the sauce together.  Serve the strips with the sauce in a wrap with carrots, and fresh coriander/parsley.