Chef: Nikos Gaitanos
Ingredients
- 200 g. chickpeas
- 2 medium onions
- 1 clove of garlic
- 4 tbsp. chopped parsley
- 1 tsp. grated dry coriander
- Salt to taste
- 1 1/2 tbsp. lemon juice
- 1 tbsp. black cumin oil
- 1/2 tsp. ground cumin
- 50 g. sesame
- 30 g. ΑΜΙΝΟ ΑΝΙΜΟ Pumpkin Protein
- 20 g. ΑΜΙΝΟ ΑΝΙΜΟ Rice Protein
- 1 tsp. baking soda
Preparation
- Soak the chickpeas from the previous day. The next day boil them very well.
- Chop the onion and garlic.
- Melt the onion, garlic, and chickpeas in the blender.
- Put all the ingredients except the sesame in a bowl and knead well.
- Put the sesame on a plate.
- Spread a baking sheet on a shallow pan.
- Form the mixture into meatballs or small burgers, pass them first through the sesame seeds, and put them in the pan.
- Bake the falafels in a preheated oven at 180 degrees for about 30 minutes.
