|2 cups||fresh rio zape shelling beans|
|1/2 cup||parsley chopped|
|3 tsp||tikka masala or curry spice|
|1 1/2 tbsp||1 1/2 tbsp of chickpea flour|
|1 tsp||olive oil|
|1 tbsp||lemon zest|
|1/4 cup||lemon juice|
Makes approximately 1 1/2 cups
Preheat your oven to 400º F. Rough chop your parsley and cilantro to get your measurements. Then, add all ingredients into a food processor and pulse until the ingredients cohesively mix together where you can still see pieces of the beans but they are small. The mixture should hold together if you roll it into a ball. Generously oil a baking sheet, then use a spoon to scoop out one-inch balls of the mixture, roll them into a ball, place them on the sheet and flatten slightly with the palm of your hand. Insert the baking sheet into the oven for 20 to 22 minutes, flipping halfway through the baking time (10 or 11 minutes).
Measure the yogurt into a medium bowl. Slice cucumber longways, then use a spoon to scoop out seeds. Once de-seeded, grate cucumber with a box grater or hand grater directly into the bowl. Finely chop the herbs, zest and juice the lemon and add all three to the bowl. Add olive oil and salt, and mix all ingredients.