It’s summer andI don’t know for you, but it’s high season for all type of salads here! I make quite often this recipe to put into those salads or to offer something different as an aperitif!
Chickpeas are rich in proteins and fibers and also poor in fat. So many good reasons to consume plenty of it!
Humus is already part of the trendy dishes lately, so I don’t have to tell you all the arguments about the taste and the texture of the chickpeas 🙂
However, I can’t advise you more to make it yourself! It’s so simple, and so much more healthy than buying it from the shop. To make it I poor in my blender : a drained can of chickpeas, a bit of the water from the chickpeas tin, cumin, pepper and salt, and some extra spices and fresh herbs that I have in my cupboard (turmeric gives a nice golden color, it’s really nice!). Then you just need to mix all those ingredients together, and the hummus is ready! For a more creamy humus, you can make an emulsion by adding a bit of olive oil (a few tbsp) and the juice of half of a lemon.
To get back to the falafels, the principle is quite similar, except that we won’t add water but a bit of flour so the mixture holds instead of being creamy!
To vary the pleasures, add some chopped oignons, grains, chopped veggies or dried tomatoes before forming the balls 🙂
- 1 tin of chickpeas
- 3 tbsp of rice flour
- 1 handful of coriander
- 1 tbsp of cumin
- Peper and salt
- Step 1 Poor the chickpeas, the coriander and the spices in a blender.
- Step 2 Mix as much as you can, you might have to finish with a fork in a bowl if you can’t blend it all.
- Step 3 Add the flour and mix.
- Step 4 Taste and add more spices if needed.
- Step 5 Make small balls and squeeze them to flatten them a bit.
- Step 6 Heat some olive oil in a pan and roast them gently for a few minutes.