Chickpeas balls with herbs and tahini
Chickpeas balls with herbs and tahini – a delicious dish
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
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!