Fred Chesneau’s falafels
Ingredients
Instructions
- 200 g Dried chickpeas
- 100 g Dried yellow split peas
- 1 onion
- 3 garlic cloves
- 1 tbsp. coffee Cumin powder
- 1 tbsp. coffee Coriander powder
- 1 Bunch of flat-leaf parsley
- 2 tbsp. Flour
- 1 tbsp. coffee Bicarbonate
- 1 tbsp. salt
- 30 cl Sunflower
- The day before, soak the chickpeas and split peas in a large volume of cold water.
- The same day, drain the chickpeas and split peas.
- Peel and chop the onion. Peel and grate the garlic cloves. Strip and chop the parsley.
- Mix the chickpeas and split peas. Add the rest of the ingredients and mix until you get a puree.
- With the preparation, shape balls the size of a large walnut.
- In a fry pan, heat the oil.
- Immerse the meatballs for approx. 4 min. turning them regularly in the hot oil, until they are golden brown.
- Drain them on absorbent paper... It's ready!
The little extra: - Dipped in a garlic sauce, such as aioli, these little “candies” are pure delight!
Fred Chesneau’s falafels
Today we offer you the following recipe: Fred Chesneau’s falafels
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Fred Chesneau’s falafels Recipe – Fred Chesneau’s falafels Recipes
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