Step 1

Preheat oven to 150°C. Place chickpeas, bread, parsley and garlic in bowl of a food processor and process for 20 seconds to combine. Add 80mls (1/3 cup) of yoghurt, flour, egg, cumin, salt and pepper and process until just combined. Divide mixture into 4 even portions. Shape into patties about 10cm in diameter and 1.5cm thick.

Step 2

Place pocket breads on a baking tray in preheated oven for 10 minutes to warm through. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add patties, reduce heat to medium-low and cook for 6-8 minutes each side or until golden.

Step 3

Place warm pocket breads on serving plates. Top with patties, snow pea sprouts, a dollop of remaining yoghurt, and serve