Chickpea Balls with Mint Yogurt
- 1 can chickpeas (425 grams)
- 1 bunch mint
- 200 grams low-fat Yogurt
- 2 tablespoons Vinegar
- 1 tablespoon vegetable oil
- freshly ground pepper
- 100 milliliters Instant vegetable broth
- 3 eggs
- 1 teaspoon Chili powder
- 10 tablespoons breadcrumbs
- 2 Red onions
- 1 Cucumber
- 4 Romaine lettuce
- vegetable oil (for frying)
Drain chickpeas in a colander. Rinse mint, shake dry and chop finely, setting aside some leaves for garnishing. Whisk
yogurt with chopped mint, vinegar and oil and season with salt and pepper. Refrigerate.
Combine chickpeas with broth and eggs, season with salt, pepper, chili and cumin powder in a bowl and puree. Add
breadcrumbs to the mixture and let rest for 15 minutes.
Peel onions and cut into thin rings. Rinse and slice cucumber, season both with salt and set aside. Rinse lettuce,
spin dry and cut out hard stalks.
With wet hands, make about 16 balls out of chickpea mixture. Heat oil in a pan or a deep fryer to 170°C (approximately 340°F) and cook chickpea balls, few at a time, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
Mix onions, cucumber and lettuce. Arrange meatballs on plates and garnish with mint leaves. Serve with mint yoghurt and cucumber salad.