- 50 g dried beans
- 200 g dried chickpeas
- 1 onion
- Dried yeast
-One clove garlic
- Bunch parsley
- Lettuce leaves
- Olive oil
Soak the beans and the chickpeas for 5 to 6 hours.
Cook the beans and chickpeas separately in salted water, starting from cold.
Blend the beans and chickpeas in the R5. Set aside.
In the R5 bowl, chop the peeled onion, a bunch of parsley, the peeled clove of garlic, a small spoonful of cumin and a pinch of baking powder.
Blend this aromatic mixture with the bean and chickpea purée, along with ½ dessert spoon of flour.
Using a spoon, form balls the size of a walnut. Leave to rest for 20 minutes.
Deep fry at 180°C. When they are golden in colour, remove them and place them on paper towel.
Arrange the falafels in a serving dish and present them hot with tahini and salad.
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