Pumpkin Falafel

Materials:

1 cup boiled chickpeas
1 piece zucchini
1 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper 
1/2 cup flour
1/2 bunch dill
1 cup liquid oil (for frying)

Preparation:
Grate the zucchini and squeeze out the juice of the renned zucchini. First gently pull the boiled chickpeas into the food processor, then add the grated zucchini to the consistency of puree and place in a large bowl.  Add the springs and flour to the bowl where the mortar is located and mix with the help of a spatula. Add the finely chopped dill to the mortar and knead lightly. When it comes to the consistency that you can shape, lubricate your hand and take a walnut-sized mortar and roll it into a ball shape. let it rest in the freezer for 5-10 minutes or in the refrigerator for 20-30 minutes. Add the liquid oil to the lava frying pan to fry and heat up. Start frying the zucchini falafels that you have taken out of the refrigerator by adding them to the pan one by one. When the outside is fried, check with toothpicks and make sure that the inside is cooked, take it out of the pan and wait for the first temperature to come out and then serve. 

Enjoy your meal...