2 jars of sea bass rillettes
30 g heavy cream
25 g mint
25 g of coriander
30 g of chickpea flour
Grapeseed or sunflower seed oil
1- Thin and chop the coriander and mint
2 - In a bowl, mix your rillettes with half the chopped herbs and 20 g of chickpea flour. With your mixture, make balls (about 6 with 1 jar of rillettes) that you will roll in chickpea flour.
3- In another container, mix the cream and the rest of your chopped herbs, salt and pepper.
4- Heat some oil in a pan and brown your Falafels in it. When they are golden brown, take them out and dry them on absorbent paper.
5- Serve hot with a ramekin of herb cream.