Super easy vegetarian ‘meatballs’

For a quick mid-week snack the whole family will love, these super easy veggie balls are a must-try!

This fantastic recipe includes fresh parsley, coriander, peas and chickpeas, all thrown in together to create a nourishing flavour. 

With festivities in full swing, this recipe makes for the perfect Christmas lunch or dinner companion. 

Drizzled in a sweet Greek yoghurt dressing, it’s so tasty you’ll be coming coming back for seconds. 

Ingredients

• 1 cup fresh flat-leaf parsley leaves
• 1 cup fresh coriander leaves
• 3 garlic gloves, peeled
• 1/2 cup fresh dill sprigs
• 500g frozen peas, thawed
• 400g can chickpeas, drained, rinsed
• 1/4 cup plain flour
• 1 tsp ground cumin
• 2/3 cup dried breadcrumbs
• 1/4 teaspoon bicarbonate of soda
• 2/3 cup plain Greek yoghurt
• 2 tbsp lemon juice

Method

1. Place one cup parsley, one cup coriander, garlic, dill, peas, chickpeas, flour and cumin in food processor. 
2. Process until mixture is smooth. 
3. Transfer to a bowl and stir in breadcrumbs. 
4. Sprinkle over bicarbonate of soda. Season with salt and pepper, stir to combine. 
5. Heat vegetable oil in large frying pan over medium-high heat. 
6. Roll pea mixture into 3cm balls. 
7. Shallow-fry, in batches, for two minutes, each side.
8. Drain on paper towel. 
9. Combine yogurt and lemon juice in small bowl. 
10. Drizzle with yogurt sauce and enjoy!