RECIPE:
– 200g cooked chickpeas
– 30g tahini
– 60ml water
– 1 tsp garlic powder
- Salt
– 40g fonio
– 10g crushed linseed
– 1 handful of chopped parsley (or other herbs or spices)
PREPARATION:
1. Puree the chickpeas with the flax seeds, tahini and water until smooth.
2. Stir in all remaining ingredients and let steep briefly.
3. Heat a pan and, with moistened hands, form small balls or patties and fry them.
4. Serve with a dip, in bowls or wraps.
