CHICKPEA AND BROCCOLI FALAFELS WITH BLUE CHEESE

Method

Cook the broccoli for 3 minutes in boiling water, drain and refresh under cold water. Peel and chop the onion and garlic.
Blend the chickpeas with the broccoli, onion and garlic.
Add the Saint Agur Blue Cheese, oat flakes, spices and half the olive oil, then pepper.
Form walnut-sized balls with your hands.
Mix the yogurt with the lemon juice and chopped chives.
Cook the falafel balls in a pan with the remaining olive oil. Piar it with a hummus or tzatziki sauce and enjoy!

INGREDIENTS

150g Saint Agur Blue Cheese

2 Cans of Chickpeas in Water

1 Medium-Sized Broccoli

1 Medium Size Onion

4 tbps Olive Oil

60g Oat Flakes

1 Garlic Clove

1 tps Curry Powder

1 tpb Ground Cumin

450g Greek Yogurt

1 tbps Lemon Juice

2 Strands Chives

PRODUCT

View Method

Recipe Method

Cook the broccoli for 3 minutes in boiling water, drain and refresh under cold water. Peel and chop the onion and garlic.
Blend the chickpeas with the broccoli, onion and garlic.
Add the Saint Agur Blue Cheese, oat flakes, spices and half the olive oil, then pepper.
Form walnut-sized balls with your hands.
Mix the yogurt with the lemon juice and chopped chives.
Cook the falafel balls in a pan with the remaining olive oil. Piar it with a hummus or tzatziki sauce and enjoy!