Chickpea balls with yoghurt dip and parsley
easy
180 mins
180 mins
Ingredients
- 200 g dried chickpeas
- 2 Garlic cloves
- 1 Pot Mint
- 2 (150 g) Cup of skimmed milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Egg
- 50 g Wholemeal flour
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp ground cilantro
- 7-10 Tbsp ground cloves
- 7-10 Tbsp ground pimento
- 7-10 Tbsp Curry
- 100 g Sesame seed
- 1 l (80 ml is absorbed) Oil
- 2 Federation flat leaf parsley
- 1 big tomato
- 2 Shallots
- 2 TABLESPOONS Sherry Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp from the mill
- 5 TABLESPOONS Walnut oil
Directions
- 1
Bring the chickpeas to the boil with 3/4 litres of water and cook over a low heat for 2 hours. Add some water if necessary. Peel garlic and dice finely. Wash mint, dab dry and chop.
- 2
Mix yoghurt with garlic and mint, season with salt and pepper. Puree the chickpeas in the cooking liquid and allow to cool slightly. Stir in egg and flour and season with salt, pepper, nutmeg, coriander, cloves, pimento and curry.
- 3
Form small balls from the mixture and roll them in sesame seed. Heat oil in a pan and fry the balls in it at medium heat until golden brown. Serve with the yoghurt sauce. For the salad, wash the parsley, dab dry and pluck the leaves from the stalks.
- 4
Wash the tomato, dab dry, cut in half and remove the stalk. Seed the tomato. Cut the flesh into small cubes. Peel shallots and cut into thin rings. Mix vinegar with some salt and pepper and slowly beat the oil into it.
- 5
Mix parsley leaves with tomato cubes, shallots rings and the vinaigrette. Serve the salad with the sesame balls.
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