INSTRUCTIONS
Soak the chickpeas for 8-10 hours, then boil them in plenty of water until 80% of the water boils. Pour the water into a separate glass.
Mash the chickpeas with a fork or potato masher or blend until pureed, the meatballs will be more airy and soft.
Grate the carrots on a fine grater, finely chop the onion and add to the chickpeas.
Soak the flax seeds in a small amount of warm water for 15-20 minutes and add them to the chickpeas.
Add flour, salt, pepper, spices – mix.
Fry both sides in a pan using mustard oil.
Enjoy!
