Chickpea Balls with Mint Yogurt

Ingredients

• 1 can chickpeas (425g EW)
• 1 bunch mint
• 200 g low-fat milk yogurt
• 2 tbsp vinegar
• 1 tbsp oil
• Salt
• freshly ground pepper
• 100 ml instant vegetable broth
• 3 eggs (medium size)
• 1 tsp chili powder
• Cumin
• 10 tbsp breadcrumbs
• 2 red onions
• 1 cucumber
• 4 romaine hearts
• oil for frying

Instructions

1. 1.

   Drain chickpeas in a sieve. Rinse mint, shake dry and finely chop except for some leaves. Mix yogurt with chopped mint, vinegar, oil, salt and pepper; refrigerate.

2. 2.

   Combine chickpeas with broth, eggs, salt, pepper, chili and cumin in a bowl; blend until smooth. Stir in breadcrumbs and let the mixture rest for 15 minutes.

3. 3.

   Peel onions and slice into thin rings. Rinse cucumber and cut into slices. Sprinkle both lightly with salt and set aside. Wash romaine lettuce, dry, and roughly chop.

4. 4.

   Using damp hands, form about 16 balls from the chickpea mixture. Heat oil in a pot or fryer to 170 °C. Fry the balls in batches until golden brown. Remove with a slotted spoon and drain briefly on paper towels.

5. 5.

   Mix onions, cucumber and salad. Plate the balls with mint yogurt and garnish with mint leaves; serve extra salad on the side.