Interreg

Falafels 

500g Chickpeas
400g Bean or split peas
500g Onions
500g Shallots
50g Garlic
1/2 bunch Fresh parsley
1/2 bunch Fresh coriander
30g Cumin
10g Hot pepper or paprika
75g flour
15g Baking powder
5 Eggs
16g salt
10g pepper

Sauce :
250g Cottage cheese
1 Bunch Mint

Falafels

Soak the the chickpeas and split peas separately overnight. 

1. Discard the soaking water and cook separately in water at a 2-1 ratio.

2. Once cooked, mix the chickpeas, split peas or broad beans with the garlic, shallot, parsley, coriander.

3. Add cumin, salt, pepper and garlic.

4. Add the eggs and then the flour.

5. Leave the mixture to rest for 1 hour

6. Form balls, then dip them in flour if necessary before frying them.

7. Fry for 5 minutes.

Dipping Sauce

Make the sauce by mixing the cottage cheese with the chopped mint.

Serve this dish with a green salad, or seasonal raw vegetables