Such a great post bar staple. It's also perfect on a Friday night with a chilled glass of Sauvignon Blanc. 


  • 2 1/4 cups of cooked chickpeas
  • 3 green onions, chopped
  • 2 tablespoons minced garlic
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 3/4 teaspoon cayenne pepper
  • 1/4 cup of chopped fresh parsley
  • 1 egg
  • 2.5 tablespoons fresh lemon juice
  • Pinch of salt and pepper
  • 1.5 teaspoons baking powder
  • 1/3 cup of all purpose flour
  • Coconut oil, for frying

Ingredients for White Bean Yogurt Sauce

  • 3/4 cup cooked white beans
  • 1 teaspoon of fresh garlic, chopped
  • 1/4 cup of plain greek yogurt
  • 1 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • Pinch of salt and pepper


  1. In a food processor, combine the chickpeas, green onions, garlic, cumin, coriander, cayenne, parsley, egg and lemon juice. Pulse to combine and season with salt. Mixture should not be completely smooth and still have small chunks
  2. Add in the baking powder and 1/3 cup of flour and pulse until combined. Place bowl in fridge for at least one hour
  3. Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a blender. Blend until smooth. Season with salt and pepper. Place in fridge until you need to use it
  4. Heat saute pan with coconut oil. Roll chickpea mixture into small balls with flour. Place in saute pain and cook 3-4 minutes a side. 
  5. Preheat oven to 375. Place chickpea balls on a baking sheet with parchment paper. Bake until slightly browned
  6. Serve with sauce, chopped romaine lettuce, radish, tomato and cucumber