Falafel
Ingredients
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- 1
Soak the dried chickpeas for 12 to 24 h in three times their volume of cold water, then drain and rinse them (do not cook them).
- 2
Thaw and drain the peas.
- 3
Blend all the ingredients to a coarse texture in the blender.
- 4
Shape into 50 g balls. Refrigerate overnight.
- 5
Fry at 175°C for about 4 min.
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Per 100g
Allergens
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