Chickpea rolls with parsley salad and yoghurt sauce

Name: Chickpea rolls with parsley salad and yoghurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 pack (250 g) dried chick peas; 3 Federation flat leaf parsley; 2 small onions; 4 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sweet peppers; 1 TEASPOON ground cilantro; 1-1 1/2 TSP. ground cumin; 300 g Tomatoes; 7-10 Tbsp Juice of 1 lemon (approx. 4 tablespoons); 3 TABLESPOONS Olive oil; 6-8 leaves fresh mint; 300 g Wholemeal yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 1-1 1/2 l oil for frying; 7-10 Tbsp parsley, mint and lemon

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 pack (250 g) dried chick peas
3 Federation flat leaf parsley
2 small onions
4 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sweet peppers
1 TEASPOON ground cilantro
1-1 1/2 TSP. ground cumin
300 g Tomatoes
7-10 Tbsp Juice of 1 lemon (approx. 4 tablespoons)
3 TABLESPOONS Olive oil
6-8 leaves fresh mint
300 g Wholemeal yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
1-1 1/2 l oil for frying
7-10 Tbsp parsley, mint and lemon

Directions

1
Put the chick peas in 3/4 litres of cold water and let them soak for about 24 hours. The next day wash parsley, dab dry and chop 1/2 bunch coarsely. Peel onions and garlic and dice finely except for a clove of garlic. Drain the chickpeas. Add chopped parsley, garlic and half of the onions and puree finely with a chopping stick or universal chopper (possibly in portions). Season and mix with salt, pepper, paprika, coriander and cumin.
2
Cover the dough and put it in a cool place for at least 1 hour. For the salad, cut remaining parsley into strips. Wash the tomatoes, dab dry, cut in half and remove the seeds. Cut tomato halves into cubes. Mix lemon juice, except for 1 or 2 teaspoons, some salt, pepper and olive oil. Add parsley, tomatoes and remaining onions and mix everything well. Wash the mint, dab dry and cut into fine strips. Press the remaining clove of garlic through a garlic press. Mix yoghurt, garlic, mint and lemon peel. Season to taste with salt, pepper and any remaining lemon juice. Form approx. 20 small rolls from the chickpea mixture. Heat oil in a pot and fry the rolls in portions for 2-3 minutes until golden brown.
3
Wash the mint, dab dry and cut into fine strips. Press the remaining clove of garlic through a garlic press. Mix yoghurt, garlic, mint and lemon peel. Season to taste with salt, pepper and any remaining lemon juice. Form approx. 20 small rolls from the chickpea mixture. Heat oil in a pot and fry the rolls in portions for 2-3 minutes until golden brown. Drain on kitchen paper. Serve with parsley salad and yoghurt sauce