Moroccan chickpea meatballs with lemon dip

Ingredients for 2 servings:

• 1 jar chickpeas, EW 210 g
• 2 eggs
• 2 tbsp natural yogurt
• 200 g carrot(s)
• 6 tbsp breadcrumbs
• 4 tbsp Panko, coarse Japanese breadcrumbs, alternatively regular breadcrumbs
• Salt
• pepper
• chili
• 1 pinch of cumin
• Clarified butter, for frying
• 200 g natural yogurt
• 1 lemon(s), organic, as the peel is also needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Vegetarian, spicy version with fresh dip

Drain the chickpeas and blend them with the eggs, yogurt, and breadcrumbs in a blender until creamy. Peel the carrots, finely grate them, and mix them in. Season to taste with the spices. With wet hands, form meatballs. Knead in some breadcrumbs if the dough is too wet. Coat the meatballs in panko and fry in hot clarified butter. For the dip, mix the yogurt with a teaspoon of lemon zest and a teaspoon of lemon juice, salt, pepper, and chili. Serve with a salad and a piece of flatbread. If you like, season the meatball batter with a few mint leaves or a sprinkling of ras el hanout. This completes the oriental flavor.