RECIPE:
– 200g cooked chickpeas
– 30g tahini
– 60ml water
– 1 tsp garlic powder
– Salt
– 40g fonio
– 10g ground flaxseed
– 1 handful of chopped parsley (or other herbs or spices)
PREPARATION:
Blend the chickpeas with the flax seeds, tahini and water until smooth.
Stir in all remaining ingredients and let stand for a short time.
Heat a frying pan and form small balls or patties with moistened hands and fry.
Serve with a dip, in bowls or wraps.
