Quick falafels with cooked chickpeas
Originally from Egypt, falafels are a good source of vegetable protein. This recipe uses cooked chickpeas to make the meatballs faster. We can adapt the spices to have falafels to our liking. Falafel can be eaten in pita bread or…
Ustensiles
Ingrédients — 6 parts
Préparation
Chop the garlic and shallot and add the chickpeas, mint and parsley.
Mix everything without insisting too much to keep the texture.
Add the spices, sesame and egg. Then add the flour to obtain a fairly thick purée. Adjust the quantity if needed.
Add the spices, sesame and egg. Then add the flour to obtain a fairly thick purée. Adjust the quantity if needed.
Collect a tablespoon of the mixture
Slightly moisten your fingers and form a ball.
Heat the oil and add the meatballs one by one.
When the meatballs have taken on this color, place them on a paper towel. Consume quickly enough to enjoy the crunch!