Chickpea, Cilantro and Parsley Balls with Vegan Yogurt Sauce with a Hint of Garlic and Dijon Mustard
This is one of those dishes where the more you eat, the more nuances you find; though without a doubt, the key lies in the contrast the yogurt sauce brings. The same thing happens as with falafel: it is when it is mixed with the sauce that the most interesting combination of flavors comes about. Thanks to their main ingredients, these little balls are bite-sized treats rich in omega 6, soluble fiber, antioxidants, complex carbohydrates (slowly absorbed), protein, lecithin, amino acids such as tryptophan and lysine, alkaloids, flavonoids, vitamins A, C, B3 and B9 (or folic acid), and minerals such as potassium, iron, magnesium, calcium, phosphorus and zinc.
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Measurement system
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For the balls
For the sauce
Notes
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- Step 1Peel the onion and garlic, cut them and put them in the blender together with washed cilantro and parsley. Add the washed and drained chickpeas and beat a few seconds, until you get a homogeneous mass. We pour the spices and the oil and give a couple of pressures to the blender.
- Step 2Put the mixture in a bowl and add the rice flour and stir with a spatula to mix everything. Then knead a minute with your hands to make a compact ball that we will let stand in the fridge with the bowl filmed for 30 minutes.
- Step 3After this time, we take dough to form the balls and reserve them.
- Step 4In a bowl or deep dish, mix the chickpea flour with the water and beat a little until it is uniform and with a dense consistency.
- Step 5In a pan, put to heat enough oil and, when we see that it is hot (without getting to smoke), we "rebozando" the balls in the mixture of chickpea flour and water and go frying in batches, leaving to brown for both sides.
- Step 6We remove the balls from the pan and put them on absorbent paper to release the excess oil.
- Step 7To make the sauce, we beat all the ingredients with a hand mixer (rods) so that they mix well and when we have it ready, we serve it with the balls, well thrown over or in part.