Chickpea roll with yoghurt dip

Name: Chickpea roll with yoghurt dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g dried. Chickpeas; 3 Federation flat leaf parsley; 2 small onions; 2-3 Garlic cloves; 7-10 Tbsp salt, pepper, sweet paprika; 1 TEASPOON ground. Coriander and cumin (or 2 teaspoons curry); 3-4 (approx. 250 g) Tomatoes; 1 untreated lemon; 3 TABLESPOONS olive oil, some mint; 300 g Whole milk yoghurt; 1 l oil for frying

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g dried. Chickpeas
3 Federation flat leaf parsley
2 small onions
2-3 Garlic cloves
7-10 Tbsp salt, pepper, sweet paprika
1 TEASPOON ground. Coriander and cumin (or 2 teaspoons curry)
3-4 (approx. 250 g) Tomatoes
1 untreated lemon
3 TABLESPOONS olive oil, some mint
300 g Whole milk yoghurt
1 l oil for frying

Directions

1
soak chick peas in 3/4 l water overnight
2
Wash the parsley. Peel and quarter onions and garlic. Drain the peas. Puree with 1 onion, 2/3 garlic and 1/2 bunch of parsley in a mixer. Season with salt, pepper, paprika, coriander and caraway. Cover the dough and chill for about 1 hour
3
Cut the rest of the parsley into strips. Wash, clean and chop the tomatoes. Wash the lemon. Grate the peel. Squeeze the juice, mix with salt and pepper. Fold in olive oil. Chop remaining onion. Mix with parsley, tomatoes and marinade
4
Wash the mint and chop with the rest of the garlic. Mix with yoghurt and lemon peel. Season with salt and pepper
5
Form rolls from the pea dough. Fry in hot oil in portions for about 3 minutes. Drain on kitchen paper and keep warm. Arrange everything