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 Federation Parsley; 1 Garlic clove; 1 can(s) (425 ml) Chickpeas; 1 TABLESPOON Lemon juice; 2 Eggs (Gr. M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 5 Stem(s) Basil; 50 g low-fat feta; 200 g Yoghurt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
1⁄2 Federation Parsley
1 Garlic clove
1 can(s) (425 ml) Chickpeas
1 TABLESPOON Lemon juice
2 Eggs (Gr. M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
5 Stem(s) Basil
50 g low-fat feta
200 g Yoghurt
7-10 Tbsp Pepper
2 TABLESPOONS Oil

Directions

1
Clean, wash and grate the zucchini and squeeze the liquid slightly. Wash parsley, shake dry and cut the leaves into strips. Peel the garlic and cut into wafer-thin slices.
2
Drain the chickpeas. Puree with parsley, garlic, lemon juice and about 2 tbsp. water. Stir in eggs and breadcrumbs. Fold in zucchini and season with salt and cayenne pepper. Let rest for about 15 minutes.
3
Wash the basil, shake dry and cut the leaves into strips. Crumble the feta finely. Mix yoghurt, feta and basil. Add salt and.
4
Season to taste with pepper.
5
Heat the oil in portions in a large frying pan. Add a good 1 tablespoon per taler of the chickpea mixture to the pan. Fry the thalers for 5-6 minutes, turning them carefully until golden brown. Serve the chickpea taler with dip.