Chick pea parsley taler with herb dip

Name: Chick pea parsley taler with herb dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 1/2 bunch flat leaf parsley; 1 Garlic clove; 1 can(s) (425 ml) Chickpeas; 1 TABLESPOON Lemon juice; 2 Eggs (size M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 Pot of basil; 50 g light sheep cheese (50 % less fat/ 11 % fat); 200 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
1/2 bunch flat leaf parsley
1 Garlic clove
1 can(s) (425 ml) Chickpeas
1 TABLESPOON Lemon juice
2 Eggs (size M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 Pot of basil
50 g light sheep cheese (50 % less fat/ 11 % fat)
200 g Skimmed milk yoghurt
7-10 Tbsp Pepper
2 TABLESPOONS Oil

Directions

1
Clean, wash and grate the zucchini and put it in a clean tea towel and squeeze it out easily. Wash parsley, shake dry and cut the leaves into strips. Peel and slice the garlic. Drain the chickpeas and puree them with parsley, garlic, lemon juice and about 2 tbsp. water. First stir in eggs and breadcrumbs, then fold in the zucchini. Season with salt and cayenne pepper. Cover and let stand for about 15 minutes.
2
Wash the basil, shake dry and cut the leaves into strips, except for a little to garnish. Finely crumble the feta cheese. Mix yoghurt, feta cheese and basil. Season with salt and pepper
3
Heat the oil in a large coated pan and add 6-8 small heaps (approx. 1 tbsp. per heap) to the pan. Fry for 5-6 minutes, turning gently until golden brown. Place the finished thalers on a plate and keep warm. Bake 6-8 thalers from the remaining mixture. Divide the chickpea taler between 4 plates and garnish with basil. Add dip
4
Waiting time approx. 10 minutes