RECIPES WITH YOGHURT
Chickpea balls with yoghurt dip
INGREDIENTS (25 walnut size balls)
For the chickpea balls:
250 g chickpeas
1 boiled potato
1 onion, diced
2-3 tablespoons of chopped mint
2-3 tablespoons of chopped coriander
Salt and freshly ground pepper
For the yoghurt dip:
300 g STAMOU Plousio yoghurt with 10% fat
1 carrot, grated
1 tablespoon of capers
1 tablespoon of olive oil
METHOD
- Soak the chickpeas in water overnight.
- Rinse them and roughly chop in a multi-mixer.
- Mash the potato and put it in a bowl along with the diced onion and chickpeas.
- Add the herbs, salt & pepper and knead into a relatively firm mixture.
- Put the mixture in the refrigerator for 1 hour.
- Form into medium size balls and coat them with a little bit of flour.
- Fry the balls for 3-4 minutes until golden.
- Mix the yoghurt with the grated carrot, olive oil and capers and serve with the chickpea balls.
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