Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Lemon tahini: Mix together the tahini and lemon juice. Slowly add a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water, but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper to taste.
Step 3
Chickpea koftas: Use a potato masher to mash the chickpeas (it doesn’t matter if the mixture is a little chunky). Add the carrot and using your hands, mash the mixture a little more. Add the garlic, coriander, Four-Spice Mix, chickpea flour and water (1 tbsp for 4; ½ tbsp for 2; you can add more water if needed), season with salt and pepper. Mix well with your hands until the mixture holds together nicely. Shape into golf balls and flatten. Place a pan on medium heat with a drizzle of olive oil. Add the koftas and fry for 4-5 minutes a side until golden. Drain on paper towels.
Step 4
Tortilla wraps: Place in a dry pan on high heat and warm for 30 seconds a side until golden.
Step 5
Serve the tortillas filled with tahini, the chickpea koftas, rocket leaves and tomatoes.