It is 6pm and you need dinner fast. You have a pile of herbs in your fridge. These herb balls are the perfect solution for your busy night.
They are crispy on the outside and soft inside. Every bite is packed with fresh garden flavors. You will love how light yet filling they feel. This recipe is a total game changer for vegetarians.
Why You Will Love These Herb Balls
You will make these herb balls again because they are so fast. They go from your counter to the table in 35 minutes. This is the ultimate spring meal for busy families.
The recipe uses simple pantry staples like chickpea flour. This makes the dish naturally gluten-free and high in protein. It is a healthy choice that does not sacrifice flavor. You get a satisfying crunch without a heavy feeling.
These are also great for using up leftover herbs. You can mix and match what you have on hand. It is a very forgiving and flexible recipe. Your family will ask for these every single week.
How This Comes Together
Making these herb balls is incredibly simple for any home cook. You just chop your herbs and mix everything in one bowl. There is no complicated equipment required for this dish.
The thick batter forms quickly thanks to the chickpea flour. You just scoop the mixture into a hot pan. The frying process only takes a few minutes per side. Beginners can master this recipe on the very first try.
What You Will Need
These ingredients are fresh, vibrant, and easy to find at any store.
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 3 spring onions, thinly sliced
- 2 cloves garlic, minced
- 3 large eggs, beaten
- 1/2 cup chickpea flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil for pan-frying
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt for sauce
Step-By-Step Directions
- In a large mixing bowl, combine the finely chopped parsley, cilantro, dill, and spring onions.
- Stir in the minced garlic, beaten eggs, chickpea flour, baking powder, cumin, turmeric, salt, and black pepper until a thick batter forms.
- Heat the vegetable oil in a large non-stick skillet over medium heat.
- Scoop approximately 2 tablespoons of the herb mixture per ball and place into the hot oil, flattening slightly with the back of the spoon.
- Fry the herb balls for 3 to 4 minutes per side until golden brown and firm, then transfer to a paper towel-lined plate.
- In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, olive oil, and salt.
- Serve the warm herb balls immediately with the lemon yogurt sauce on the side.
How To Serve It
Serve these herb balls while they are still hot and crispy. They pair beautifully with a warm piece of pita bread. You can also tuck them inside a wrap for lunch. Add some sliced cucumbers for a refreshing crunch on the side.
This dish is perfect for a light weeknight dinner. It also works well as an impressive appetizer for guests. The bright green color looks beautiful on any serving platter. Always serve the extra sauce for dipping.
Leftovers & Storage
Store any leftover herb balls in an airtight container. They will stay fresh in the fridge for three days. To keep them crispy, reheat them in an oven or air fryer. Avoid using the microwave as they might get soft.
The yogurt sauce should be kept in a separate container. It will last for up to four days in the fridge. Give the sauce a quick stir before you serve it again. This recipe is perfect for meal prep lunches.
Make It Even Better (Pro Tips)
- Use the freshest herbs you can find for maximum flavor.
- Do not crowd the skillet while you are frying the balls.
- Squeeze any excess water out of the herbs before mixing.
- Use a spring-loaded cookie scoop for perfectly even portions.
- Keep the oil at a steady medium heat to prevent burning.
- Chill the batter for 10 minutes to help it hold shape.
- Add a pinch of red pepper flakes for a spicy kick.
- Double the sauce because everyone will want extra.
Easy Ways To Change It Up
- Swap the cilantro for fresh mint for a cooler taste.
- Add crumbled feta cheese directly into the herb batter.
- Use lime instead of lemon for a different citrus twist.
- Try baking them at 400 degrees for a lower-oil option.
- Serve them over a bed of quinoa for a heartier meal.
Quick Questions
Can I make these vegan?
You can try using a flax egg substitute. However, the texture may be slightly softer than the original. Use a dairy-free yogurt for the dipping sauce.
What if my batter is too thin?
Add an extra tablespoon of chickpea flour to the mix. The batter should be thick enough to hold its shape. Let it sit for a minute to thicken up.
Are these herb balls spicy?
No, these are savory and aromatic but not spicy. The cumin and turmeric add a warm earthy flavor. You can add chili if you want heat.
I hope you enjoy these crispy, herb-filled bites as much as I do. They are the perfect way to celebrate fresh ingredients. Happy cooking!
— Ethan
Herb Balls & Lemon Yogurt Sauce
Ingredients
Method
- In a large mixing bowl, combine the finely chopped parsley, cilantro, dill, and spring onions.
- Stir in the minced garlic, beaten eggs, chickpea flour, baking powder, cumin, turmeric, salt, and black pepper until a thick batter forms.
- Heat the vegetable oil in a large non-stick skillet over medium heat.
- Scoop approximately 2 tablespoons of the herb mixture per ball and place into the hot oil, flattening slightly with the back of the spoon.
- Fry the herb balls for 3 to 4 minutes per side until golden brown and firm, then transfer to a paper towel-lined plate.
- In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, olive oil, and salt.
- Serve the warm herb balls immediately with the lemon yogurt sauce on the side.
