Chickpeas kofte with tahini

A spring dish with flavors and aromas from the East, ideal for the fasting period before Eastern.

Preparation time: 30 minutes
Cooking time: 30 minutes
(for 4 people)

2 cups boiled chickpeas
4 tablespoons flour
1 onion
1 carrot
4 tablespoons sunflower seeds
4 tablespoon finely chopped parsley
1 tablespoon thyme
1 teaspoon red chili pepper
3 tea spoon red pepper powder (sweet paprika)
2 tablespoons tahini
Salt
For frying:
Sunflower oil

• Put the boiled chickpeas into the blender. Mix by adding flour.
• Grate the onion. Grate the carrots and add to the onions. Add the sunflower seeds and mix them.
• Mix the chickpeas with tahini, parsley, salt and spices and knead well.
• Cut the pieces of meatballs you have prepared and size them in walnut shape.
• Thoroughly heat the sunflower oil in the pan.
• Fry both sides of the prepared koftes and serve them with tomato and pepper sauce.