Servings:
4
Prep time:
30
Cooking time:
10
INGREDIENTS
- For Falafel:
- - 250 g of boiled chickpeas Probios
- - 2 zucchini
- - 60 g of chickpea flour Probios
- - 1 egg white
- - 1 onion
- - 1 clove of garlic
- - 1 tablespoon coriander
- - ½ teaspoon of cumin powder
- - Grated lemon rind
- - The Nutrition sunflower oil
- - Sea salt from Trapani's WWF Park
- - pepper
- For the mayonnaise:
- - 1 egg
- - 0.50 lemon
- - 1 tablespoon coriander
- - 120 ml of olive oil extra virgin Nature Tuscany
- - Sea salt from Trapani's WWF Park
- - peper
INSTRUCTIONS
- Slice the zucchini and onion coarsely. Place them in a blender along with the chickpeas, albumen, cumin, coriander, garlic, a pinch of lemon zest, salt and pepper. Blend until creamy and fairly homogeneous.
- Transfer the mixture into a bowl and stir in the chickpea flour. You have to make a soft dough (depending on the humidity, it could be necessary to add more chickpea flour).
- Prepare the sauce. Pour the egg in the glass of the blender brought to room temperature, lemon juice, coriander, a pinch of salt and pepper. Blend combining the oil flush until you get the consistency of mayonnaise not too much dense.
- Reduce the mixture of chickpeas and zucchini into small balls and slightly squash. Then mash the chickpea flour, whip of the excess.
- Dip the falafel, a few at a time, in hot oil (if you have one, use a wok) and cook until they are golden brown. Drain on paper towels and serve with mayonnaise placed in small bowls.
