CHICKPEA CROQUETTES WITH AVOCADO DIP
Required raw materials:
- 250 g mixture for chickpea patties
- 520 ml of water
- 1 egg
- 1/2 mozzarella
- 1 ripe avocado
- 1 small clove of garlic
- lemon juice from half a lemon
- salt, pepper
Mix the mixture of chickpea patties with 520 ml of hot water. Add 1 egg, 1/2 grated mozzarella and mix. Let the mixture rest for 15 minutes. Then we shape the balls from the mixture by hand and fry in oil or bake in the oven.
For avocado dip, mix avocado, yogurt, garlic. Season with lemon juice, salt and pepper.