INGREDIENTS For the chickpea balls 400 gr boiled chickpeas 4 garlic cloves 1 onion 1 tbsp finely chopped fresh parsley 2 tsp cumin 2 tsp powdered coriander 2 tbsp flour Salt Fresh pepper Horio Koroneiki variety olive oil for fryingINGREDIENTS For the yogurt sauce 200 gr yogurt ½ lemon, its juice 1,5 tbsp Horio Koroneiki variety olive oil 1 tbsp cold water 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh mint Salt | | DIRECTIONS- For the chickpea balls: Put chickpeas in a bowl filled with water and salt for 6 hours.
- Boil chickpeas for 40-60 minutes until soft. Drain and leave on a towel for 1 hour.
- Sauté onion and garlic.
- Put boiled chickpeas, sautéed onion and garlic, cumin and coriander in a blender and mix. Fluff with a fork and mix again until smooth.
- In a large bowl put parsley, flour and chickpea mixture. Season with salt and pepper and mix with your hands. Roll mixture into balls.
- Fry chickpea balls in hot Horio Koroneiki variety olive oil until golden from each side.
- For the yogurt sauce: Put all ingredients in a bowl and mix until creamy and soft.
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