Rinse and chop the parsley finely.

Stir the ingredients together, save half of the chickpea flour for breading

Put the mince in the fridge and let it rest for 1 hour

Form small buns of the mince

Roll them in chickpea flour

Heat the oil on the pan and fry the round meatballs over medium heat for 12-15 minutes. Try rolling them on the forehead so that they retain the round shape.

Drain the yogurt. You can, for example, pour it into a coffee filter and let it drip off for approx. 1 hour

Cut the eggplant into very small and fine squares. Sprinkle salt over and let them stand for approx. 15 minutes

Mix yoghurt, crushed cumin, salt, pepper, lemon juice and chili in a bowl

Rinse the pieces of eggplant in cold water. Then squeeze the water out of the aubergines

Put oil on a pan and heat up. Fry the eggplant pieces, until crisp and golden. Drain the eggplant pieces and let them cool

Mix them with the yogurt dressing. Store the dish in the refrigerator until it is to be served

Boil the beans in water for approx. 5 minutes. Drain them and let them cool

Rinse and clean the peppers. Cut it into fine sticks. Stir oil and lemon together.

Season with salt and pepper, and fish sauce to taste

Mix the dressing with the vegetables