Author: @guendoln79 Serves: 4 Time: 18h rest + 20′
- 250g chickpeas
- 2 zucchini
- 1 clove of garlic
- a little onion or leek
- 1 teaspoon spices (cumin, parsley, pepper, I don’t like coriander very much so I didn’t use it but you do you)
Leave the chickpeas in cold water for about 18 hours.
In the meantime cook the zucchini in a pan with olive oil, salt and a little leek or onion (add water if necessary)
Rinse the chickpeas.
In a blender put the fresh leek (or onion), garlic, zucchini, chickpeas and the spices and blend really well.
In a pan, heat seed oil and fry the felafel using a spoon to help you.
Turn them until they are brown and serve with dip!