Ingredients

• 500 g of tomatoes
• 2 red onions
• 200 g of Feta
• 1 bunch of parsley
• 1 bunch of dill
• 4 tablespoons of flour
• 10 g of baking powder
• 
  Chickpea and pepper koftes
• 1 red bell pepper
• 1 shallot
• 1 can of cooked chickpeas
• 1 clove of garlic
• 5 tablespoons of breadcrumbs
• 1 egg
• 
  Tzatziki
• half cucumber
• 1 teaspoon of garlic powder
• 1 crushed garlic clove
• 1 pinch of salt
• 20 g of minced parsley
• 1 lemon
• 250 g of Greek yogurt
• 1 tablespoon of olive oil

Preparation

• Get 500 g of tomatoes, clean them, remove the seeds and the liquid, and finely chop the pulp
• Chop finely 2 red onions and add them to the tomatoes
• Get 200 g of Feta and crumble it in the tomatoes
• Chop 1 bunch of parsley and 1 bunch of dill
• Do not forget salt and pepper
• Finish with 4 tablespoons of flour and mix well; it should be soft but not liquid. Add more flour if needed
• Add 10 g of baking powder
• Add about 1 cm of frying oil to a pan
• With a couple of spoons, spoon a spoon in the oil and make it flat (about 2 cm). [Yes, the pun was intended.]
• Cook 4 minutes per side at 170 °C

• Chickpea and pepper koftes

• Get 1 red bell pepper, clean it, and chop it into small chunks
• Chop 1 shallot and cook it and the pepper in a pan with a bit of olive oil for about 15 minutes
• Get 1 can of cooked chickpeas and blend them with an immersion blender together with the cooked bell pepper and 1 clove of garlic and some basil
• If it is too thick to blend, add [1 tablespoon] of the governing water from the chickpeas ( aquafaba)
• Add 5 tablespoons of breadcrumbs and 1 egg and mix with a spoon; if it is too liquid, add more breadcrumbs
• Form balls and place them on a baking tray with parchment paper; press the balls to make them flat (about 2 cm tall)
• Add a small piece of melting cheese on top
• Bake at 180 °C for 18 minutes; spray some water in the oven while cooking

• Tzatziki

• Remove the skin from half cucumber, and grate it
• Add 1 teaspoon of garlic powder or 1 crushed garlic clove
• Add 1 pinch of salt and 20 g of minced parsley
• Add the zest and the juice of 1 lemon
• Add to the bowl 250 g of Greek yogurt
• Add 1 tablespoon of olive oil and mix well

Video