Spicy Bean and Lentil Balls

These tasty dry balls appear in different forms throughout Turkey and the Middle East. This recipe is from Antakya, where the baked balls are tucked into a pide pouch with sliced onion, tomato and chopped parsley, and smothered in thick yogurt. They are ideal for a light lunch or supper served with yogurt and çoban salatası. Broad, lima or fava beans or chickpeas can be used.