Mediterranean Herb Chickpea “Meatballs” with Cucumber Dill Yogurt Sauce

Name: Mediterranean Herb Chickpea “Meatballs” with Cucumber Dill Yogurt Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Ingredients: Organic Cucumber; O Organics Batard, Organic, Roasted Garlic; Dannon Light + Fit Nonfat Gluten-Free Seasonal Greek Yogurt; McCormick® Whole Black Pepper; Morton Plain Salt, 26 Ounce; Simply Organic Paprika; 24 Mantra Powder, Organic, Cumin; North Shore Living Dill; Little Bear Curly Parsley; Bob's Red Mill Cassava Flour; Happy Egg Free Range Large Brown Grade A Eggs; SIGNATURE SELECTS Garbanzo Beans

Serves 2

30 mins prep

35 mins cook

65 mins total

Mediterranean Herb Chickpea “Meatballs” with Cucumber Dill Yogurt Sauce

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0 servings

cucumber

tbspextra-virgin olive oil

tbspnonfat greek yogurt

tspground black pepper

tspsalt

tsppaprika

tspcumin powder

baby dill

flat-leaf parsley

cupcassava flour

egg

ozgarbanzo beans

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🥒 In a small mixing bowl, whisk together ingredients for the cucumber dill yogurt sauce & set aside.
🧆 Add all ingredients including @kibofoods chips to a blender or food processor
🧆 Form the chickpea mixture into 8 golf-ball sized “meatballs”
🧆 Heat a neutral cooking oil in a large skillet over medium heat. Cook the meatballs for about 2-3 minutes on each side until golden brown.
🧆 Serve atop quinoa & roasted veggies and top with the yogurt sauce.

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