Chickpea balls with yoghurt sauce

Herby plant-based chickpea balls, browned and served with a fresh yoghurt sauce. High in plant protein and fibre, they fit into a mezze, a salad or a pitta.

Prep: 20 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 273 kcal · 16 g protein · 32 g carbohydrate · 6 g fat

Ingredients

• 2 tins of chickpeas
• 1 onion
• 3 tbsp chickpea flour
• 1 bunch of parsley and coriander
• 1 tsp cumin
• 200 g plain yoghurt

Method

1. Blend the chickpeas with the onion, herbs, flour and cumin.
2. Shape into balls.
3. Brown them in a frying pan or in the oven.
4. Serve with a yoghurt and lemon sauce.

Nutritional benefits

Chickpeas and chickpea flour provide plant protein and filling fibre, and the fresh herbs antioxidants. The yoghurt sauce adds creaminess and calcium for little fat. A complete plant-based option in the style of falafel, naturally high in protein.

Variations and substitutions

• Baked in the oven for less fat.
• With tahini sauce or hummus.
• In a pitta with crunchy raw vegetables.
• With spices: harissa, paprika.

Storage and make-ahead

Keep for 3 days and freeze well. Reheat in a frying pan or the oven.

💡 Good to know

If the mixture is too wet, add a little more chickpea flour and leave it to rest for 10 minutes before shaping the balls.

Related reading

Discover more vegetarian recipes · high-protein recipes · healthy & balanced recipes.

Foods in this recipe: chickpeas · onion · chickpea flour · parsley · coriander.

You might also like these recipes: Tofu teriyaki bowl · Banana and chocolate baked oats · Avocado toast with poached egg.