John Myers
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Chickpea Meatballs with Mint Yogurt and Turkish Farmer’s Salad
The perfect chickpea meatballs with mint yogurt and turkish farmer’s salad recipe with a picture and simple step-by-step instructions.
Chickpea meatballs
- 500 g Chickpeas, cooked
- 1 Egg
- 1 tsp Salt
- 1 tsp Chilli flakes
- 1 tsp Ground cumin
- 1 tsp Pepper
- 5 El. heaped) Flour
- 10 Stalk Parsely
- 7 Stalk Fresh dill
- 1 tsp Baking powder
- 1 Onion
- Some oil for the hands
- Sunflower oil for frying the meatballs
Mint yogurt
- 400 g Natural yoghurt
- 1 Tl. Olive oil
- 6 Leaflets Mint fresh
- 1 pinch Salt
Turkish farmer’s salad
- 3 Tomatoes
- 0,5 Cucumber
- 2 Pointed peppers green
- 8 Stalk Parsely
- 1 Onion
- 2 tbsp Olive oil
- 3 tbsp Pomegranate syrup
- 0,5 tsp Salt
Chickpea meatballs
- Chop the pre-cooked chickpeas in a blender. Peel and finely dice the onion. Wash, dry and chop parsley and dill. I always remove the stems, but you can leave them on.
- Now put all the ingredients in a container and stir well. It should be a homogeneous mass.
- Oil your hands and then form meatballs out of the chickpea mixture and place on a plate.
- Pour enough oil into a pan so that the bottom of the pan is well covered. Put the meatballs in the hot oil when the underside is brown, turn once and fry the other side until brown. Degrease on kitchen paper.
Mint yogurt
- Chop the mint and mix with the other ingredients. Place in the refrigerator until ready to be eaten.
Turkish farmer’s salad
- Peel the cucumber. Cut away the stalk from the tomatoes. Core the pointed peppers. Finely dice the pointed pepper, cucumber and tomatoes (important).
- Finely chop the parsley. Peel the onion and chop it very finely. Put everything in a bowl. Add olive oil, salt and pomegranate syrup and stir well. The dressing does not need to be specially mixed. Let it steep for about 30 minutes.
Serve
- Chickpea meatballs on a plate, served with mint yoghurt. The salad either in extra bowls or simply on the plate.
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