For a quick weeknight the whole family will enjoy, try these these easy vegetarian meatballs served with zucchini noodles.
Category: not set
Cuisine: not set
2 cups fresh flat-leaf parsley leaves
2 cups fresh coriander leaves
3 garlic cloves peeled
1/2 cup fresh dill sprigs
500 g frozen peas thawed
400 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
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