🍽️ Crispy Kale and Chickpea Balls with Mint Yogurt Dip

Name: Crispy Kale and Chickpea Balls with Mint Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chickpeas (can; drained weight); 120 g young kale leaves; salt; 10 g parsley (0.5 bunch); 10 g cilantro (0.5 bunch); 1 shallot; 2 garlic cloves; pepper; 1 tsp ground cumin; 30 g spelt wholemeal flour (2 tbsp); 3 tbsp olive oil; 2 sprigs mint; 350 g Greek yogurt; 1 tbsp lemon juice; 1 pinch Pul Biber (Turkish spice mix); 4 whole wheat tortilla wraps

402 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g chickpeas (can; drained weight)
120 g young kale leaves
salt
10 g parsley (0.5 bunch)
10 g cilantro (0.5 bunch)
1 shallot
2 garlic cloves
pepper
1 tsp ground cumin
30 g spelt wholemeal flour (2 tbsp)
3 tbsp olive oil
2 sprigs mint
350 g Greek yogurt
1 tbsp lemon juice
1 pinch Pul Biber (Turkish spice mix)
4 whole wheat tortilla wraps

Instructions

1. Place the chickpeas in a sieve, rinse them under running water, and let them drain well.
2. Wash the kale, remove the tough stems, and roughly tear the leaves.
3. Add half of the kale to boiling salted water and cook for 2 minutes.
4. Drain the cooked kale, let it drain well, and set it aside.
5. Set aside the remaining raw kale leaves for garnishing.
6. Wash the herbs, shake off excess water, and chop them roughly.
7. Place the drained chickpeas, cooked kale, and chopped herbs into a blending cup.
8. Peel the shallot and garlic, chop them roughly, and add them to the mixing cup.
9. Add salt, pepper, cumin, and 1 tablespoon of flour to the cup.
10. Blend everything finely with a hand blender, adding a little water if necessary until a moldable mixture forms.
11. Season the mixture again with salt, pepper, and cumin to taste.
12. Place the remaining flour on a plate.
13. Shape 12 balls from the kale mixture and coat them in the flour.
14. Heat 2 tablespoons of oil in a frying pan.
15. Fry the balls on all sides over medium heat for 6 to 8 minutes until golden brown.
16. Remove the balls from the pan and let them drain on kitchen paper.
17. Wash the mint, shake off excess water, and finely chop the leaves.
18. Stir the mint smoothly into the yogurt, remaining oil, lemon juice, salt, and Pul Biber.
19. Fill the dip into small bowls.
20. Toast the wraps in a hot grill pan for 2 to 3 minutes until grill marks appear.
21. Place the balls on the wraps, garnish with the remaining kale leaves, and serve with the yogurt dip.

Nutrition per serving

kcal: 402
Protein: 12 g · Fett/Fat: 21 g · Carbs: 40 g