Baked chickpea balls with lemon tahini sauce

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Onion0.2
• Parsley5 g
• Cuminto taste
• Chickpea flour10 g
• Extra virgin olive oil1 teaspoon
• Tahini10 g
• Lemon juice1 tablespoon
• Lettuce30 g
• Saltto taste

Contains: sesame,

Method

1. Preheat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Rinse and drain the chickpeas and dry them well with kitchen paper; peel the onion and cut it into chunks.
3. Put the chickpeas, onion, parsley, cumin, chickpea flour and a pinch of salt in a food processor and pulse until the mixture is grainy and holds together, without turning it into a paste.
4. With slightly damp hands shape 5–6 slightly flattened patties, place them on the tray and brush them with the oil.
5. Bake for 20 minutes, turning them halfway, until golden and crisp outside.
6. Meanwhile thin the tahini with the lemon juice and cold water added a spoonful at a time, stirring until the sauce is smooth and creamy; wash and dry the lettuce.
7. Serve the patties on a bed of lettuce with the tahini sauce.