Spicy chickpea balls with yogurt sauce
A delicious appetizer with a touch of chili pepper to make the atmosphere spicier!
400gr of dried chickpeas
1 bunch of fresh parsley
1 clove of garlic
1 medium blond onion
a quarter teaspoon of Cayenne Pepper Powder N 4 Peperita
1 teaspoon cilantro powder
2 teaspoons cumin powder
Rinse the chickpeas at least twice within 24 hours, drain and dry them in a cloth. Blend them together with the leaves of the parsley, the garlic, the onion a little at a time until obtaining a fairly homogeneous mixture. Let the dough rest for 1 hour in the fridge. If you prefer baking in the oven, preheat it to 200 ° degrees while you form meatballs with an approximate quantity that is in a serving spoon, each meatball will be lightly crushed to give it the disc shape, put on parchment paper with a drizzle of oil and bake for 20 minutes, 10 minutes per side. Or fry the meatballs with plenty of seed oil for a few minutes and lay on absorbent paper.