For 4 people
For 4 people
Dip the chickpeas 12 hours minimum in a salad bowl filled with water so that they are sufficiently damp.
Peel and cut your onion. Do the same with fresh herbs. In a mixer robot, put all the ingredients (drain the chickpeas and dry them) and mix long enough. The texture should not be too fine, it must remain a little sandy.
With the ice spoon, make balls that you will have on a baking sheet on which you will have a sheet of parchment paper. Sprinkle with sesame seeds and sprinkle with the 2 tablespoons of olive oil.
Bake for 20 minutes of cooking at 190°C in rotating heat and grill. Watch the cooking so as not to cook them too much. Serve with a tahiné sauce or yogurt and garlic sauce.
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