Ingredients:
3½ cups canned chickpeas, drained and rinsed
2 Tbsp ground flax seeds
1 cup fresh parsley, chopped
1 carrot, grated
1 onion, diced
6 garlic cloves, mashed
4 Tbsp chickpea flour
1 tsp ground cumin
Sea salt and pepper, to taste
2 Tbsp tahini
3-4 Tbsp olive oil
Directions:
Add the chickpeas to a food processor and process until they have a paste-like consistency.
Move the chickpeas to a large bowl and stir in all the other ingredients, except the olive oil.
Heat the olive oil in a frying pan and then make the patties using 1 Tbsp of the chickpea mixture per patty.
Fry the falafels 2 minutes on each side and then place them on a plate covered with a paper towel, in order to absorb all the excess oil.
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