How to make
The canned chickpeas are strained from the liquid. Peel the potato, cut it in small pieces and boil it until it softens. In the jug of the blender or chopper pour the strained chickpeas and potatoes.
Add chopped parsley, cumin, your desired amount of salt and blend for a minute or two until it forms into a paste. Open the lid and add wholemeal flour, mix with a spoon.
If necessary, add another spoonful of flour. Form small meatballs and sprinkle or roll in breadcrumbs. Heat oil in a teflon pan and fry on both sides until golden brown.
Remove onto kitchen paper to soak up the fat. They are very tasty with fresh vegetables, cream soup or tomato sauce.
Tasty and healthy!
