Broccoli appetizer with spicy yogurt sauce

Ingredients:

• 5 cups broccoli florets (about 350 g)
• 1 can (425 g) of canned chickpeas
• 1 cup coarsely chopped fresh parsley
• 1 cup coarsely chopped fresh cilantro
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 3 cloves of garlic
• 1 small onion, diced
• 3/4 cup panko breadcrumbs
• 3/4 cup full-fat plain Greek yogurt
• 1 tbsp. l. olive oil
• 3-6 tsp harissa
• Olive oil cooking spray to drizzle over the broccoli balls

Preparation:

1. Fill a large skillet with about 2 cm of water and bring to a boil over medium heat. Place the broccoli florets in a single layer in a steamer basket. Place the basket over the simmering water and steam until the broccoli is crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly.
2. Line a baking sheet with paper towels. Drain the chickpeas into a separate bowl and rinse them thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli dry with paper towels to remove excess liquid.
3. Place the parsley and cilantro in a food processor, add the lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, some freshly ground black pepper, and 3 tablespoons of the chickpea liquid. Process until finely chopped, about 30 seconds.
4. Add the chickpeas and broccoli and pulse again, stopping to scrape down the sides of the bowl as needed, until the chickpeas and broccoli are pureed, about 2 minutes. Transfer the mixture to a medium bowl and stir in. panko breadcrumbsCover and refrigerate for 30 minutes.
5. Meanwhile, in a small bowl, combine the yogurt, olive oil, harissa (to taste), 2 teaspoons of water, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Refrigerate until the sauce has chilled.
6. Preheat oven to 190°C; place a rack over a baking sheet.
7. Scoop 1 heaping teaspoon of the chickpea mixture into 4cm diameter balls. Arrange the balls evenly on a wire rack and spray generously with cooking spray.
8. Bake, rotating the pan halfway through and spraying the balls again with cooking spray, until golden brown and crisp, about 45 minutes. Serve the balls warm with yogurt sauce.