Kale Balls with Yogurt

Ingredients

• 500 g chickpeas (canned; drained weight)
• 120 g young kale leaves
• Salt
• 10 g parsley (0.5 bunch)
• 10 g coriander (0.5 bunch)
• 1 Shallot
• 2 Garlic cloves
• Pepper
• 1 tsp ground cumin
• 30 g spelt whole‑grain flour (2 tbsp)
• 3 tbsp olive oil
• 2 sprigs Mint
• 350 g Greek yogurt
• 1 tbsp Lemon Juice
• 1 tsp Pul Biber (Turkish spice mix)
• 4 whole‑grain tortilla sheets

Instructions

1. 1.

   Place chickpeas in a sieve, rinse and drain well. Clean kale, wash, remove tough stems and roughly tear. Boil half the kale in salted water for 2 minutes, drain and set aside; reserve remaining leaves.

2. 2.

   Wash herbs, dry, and coarsely chop. Add chickpeas, boiled kale, and herbs to a blender. Peel and roughly chop shallot and garlic, then add with salt, pepper, and cumin. Add 1 tbsp flour and blend with a stick blender until smooth, adding water as needed to form a medium‑firm, moldable dough. Season the mixture again with salt, pepper, and cumin. Place remaining flour on a plate. Form 12 balls from the kale dough and coat them in flour.

3. 3.

   Heat 2 tbsp oil in a pan. Fry the balls on all sides for about 6–8 minutes over medium heat. Remove and drain on paper towels.

4. 4.

   Meanwhile, wash mint, dry, and finely chop leaves. Stir mint into yogurt with remaining oil, lemon juice, salt, and Pul Biber until smooth; serve in small bowls.

5. 5.

   To serve, toast wraps in a hot grill pan for 2–3 minutes until grill marks appear. Place balls on wraps, garnish with leftover kale leaves, and arrange with the yogurt dip.