Dried chickpeas Pitted Giant Green Olives Onion Garlic clove pinch of Cumin powder bunch Fresh Parsley Salt to taste Pepper to taste Sunflower seed oil
500 g 100 g 1 1 1 1 q. b. q. b. 1 lt
A firm and juicy olive, highly valued for its consistency and delicious flavour. They are ideal as a snack or with aperitifs. In the kitchen, they are used with mixed and green salads, or with vegetables served cold or braised, or flavoured with oregano, thyme, celery, paprika and garlic like in the Greek culture.
To prepare the falafel, start the night before, soaking the dried chickpeas in cold water for at least 12 hours. Drain and rinse, then dry thoroughly with a clean cloth: they must be perfectly dry at the time of use to ensure a mixture of the right consistency (to make sure that they lose any traces of excess water, you can dry them further for 10 minutes in a preheated oven at 100°). After carrying out these preliminary operations, put the chickpeas in the mixer with the onion cut into large pieces and the olives. Add the garlic in the mixer. Then season with cumin, salt and pepper, and press the blades to reduce the mixture into a mash.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......