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Ingredients
For 4 people:- 1 pack Easy preparation for Falafels Jean Martin 340g
- 50 g of Zaatar
- 80 g of diced Emmental
- 50 g black sesame seeds
- 300 g canned chickpeas
- 1 cooked beet
- 2 tablespoons of sesame cream (Tahiné)
- The juice of a lemon
- 2 grated garlic cloves
- 2 pinches of cumin
- A drizzle of olive oil
Recipe
Cut the cooked beetroot into pieces.
Drain the chickpeas then mix them finely in a blender with the diced beetroot,
garlic, sesame cream (tahini) and lemon juice.
If you find that the chickpea puree is a little thick, you can add a little
water to make it soft.
Before serving, drizzle with olive oil and sprinkle with cumin.
Put the falafel mixture in a salad bowl and knead the dough by hand then form balls of approximately 3 cm.
Divide the meatballs into 3 parts.
Roll the first part of falafel balls in the Zaatar.
Roll the second part of falafel balls in the black sesame.
Insert a dice of Emmental cheese into the remaining falafel balls then roll the ball once again so that the cheese is not visible.
Place the meatballs on a baking sheet covered with parchment paper.
Cook the falafels for 15 minutes in an oven preheated to 200°C.
Serve the falafel with the beetroot hummus.
