Delicious falafel, made in 20 minutes
For 3-4 people
- 130g cooked quinoa or semolina
- 130g chickpeas
- 3 tablespoons mineral water
- 1 tablespoon flax seeds
- 1 tablespoon parsley
- 60g chickpea or wheat flour
- 2 shallots
- 2 garlic cloves
- 1 tablespoon lime juice
- 2 teaspoons sweet paprika
- salt and pepper
- 150ml sunflower oil
Peel and cut the shallots into four.
Put all the ingredients into your blender and grind everything at a medium-high speed.
If you see that the paste stays too liquid do not hesitate to add more flour.
Make small balls using your hands.
When this is done, put the sunflower oil inside a frying pan and heat for 5 minutes.
Fry the balls until they are golden brown.
Put the falafels on the plate covered with a paper, so the extra oil would absorb and the falafels would not be too oily.
And this is it! 🙂
We have eaten them with corn tortillas stuffed with avocado, corn, and tex-mex sauce from the brand Herbes de la Conca.
Collaboration with Herbes de la Conca