- 2 cups fresh flat-leaf parsley leaves
- 2 cups fresh coriander leaves
- 3 garlic cloves, peeled
- 1/2 cup fresh dill sprigs
- 500g frozen peas, thawed
- 400g can chickpeas, drained, rinsed
- 1/4 cup plain flour
- 1 teaspoon ground cumin
- 2/3 cup dried breadcrumbs
- 1/4 teaspoon bicarbonate of soda
- Vegetable oil, for shallow-frying
- 6 zucchini, trimmed
- 3 carrots, trimmed, peeled
- 1 tablespoon extra virgin olive oil, plus extra to drizzle
- 1 cup fresh mint leaves
- 2/3 cup plain Greek-style yoghurt
- 2 tablespoons lemon juice
- Lemon wedges, to serve
- Sliced red chilli, to serve
- Step 1Place 1 cup parsley, 1 cup coriander, garlic, dill, peas, chickpeas, flour and cumin in a food processor. Process until mixture is smooth. Transfer to a bowl. Stir in breadcrumbs. Sprinkle over bicarbonate of soda. Season with salt and pepper. Stir to combine.
- Step 2Heat vegetable oil in a large frying pan over medium-high heat. Roll pea mixture into 3cm balls. Shallow-fry, in batches, for 2 minutes each side or until golden. Drain on paper towel.
- Step 3Meanwhile, use a vegetable spiraliser to cut the zucchini and carrot into spaghetti-like strands. Heat olive oil in a large frying pan over high heat. Add zucchini and carrot. Cook, tossing once, for 2 minutes or until just softened. Season. Add remaining parsley, remaining coriander and mint. Toss to combine.
- Step 4Combine yoghurt and lemon juice in a small bowl. Divide zucchini mixture among bowls. Top with “meatballs”. Drizzle with yoghurt sauce. Serve with chilli and lemon wedges, and drizzle with extra oil.
- Author: Amira Georgy
- Publication: Taste For Coles