Chickpeas balls with herbs and tahini

Chickpeas balls with herbs and tahini

This dish is a delicious, nourishing one. The stars of this dish are the chickpeas, the herbs and the tahini.

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Description

Chickpeas balls with herbs and tahini

Chickpeas balls with herbs and tahini – a delicious dish

Ingredients:

A cup of dry chickpeas or 2 cans of 14,10 oz of boiled chickpeas.For the first option you have to leave the chicken to soak the night before and boil the next day for at least 2 hours)

2 tablespoons of flax seeds grounded + 3 tablespoons of water (or a big egg, beaten)

4 tablespoons of inactive yeast flakes

1 cup of parsley, crushed

1 cup of ramsons crumbled

green onion, chopped

⅓ cup of sliced black olives

5 tablespoons of chickpeas flour or any other type of flour (you can also use bread crumbs)

1 teaspoon sweet peppers

salt and pepper

1 tablespoon tahini + 2-3 for sauce

3-4 tablespoons of oil, for frying

Description:

This dish is a delicious, nourishing one. The stars of this dish are the chickpeas, the herbs and the tahini.

Mix the flax seeds grounded with water and leave it in a small bowl until it thickens – approx. 5 minutes.
Add the boiled chickpeas in the kitchen robot and mix it well until it becomes a paste. You can also use a normal blender.
Put the chickpeas paste into a larger bowl and add the other ingredients, except for the oil. Stir well.
The composition should be very easy to model. If it still has liquid, add flour / breadcrumbs until it becomes easy to mold.
Put a little oil on the hot plate.
Model the balls and put them to fry, 2 minutes on each side.
Put the fried chickpeas in a large plate covered with paper napkins. This way the excess oil will be absorbed by the napkins.
The chickpeas balls are served with lettuce, mashed potatoes, hummus, whatever you want!

Enjoy!

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