Chickpea, ham and goat cheese meatball

Ingredients for 1 servings:

• 150 g cheese (goat cheese)
• 200 g ham
• 50 g onion(s)
• 100 g chickpeas, ground
• 2 tsp black cumin, grind
• 1 tsp paprika granules
• 2 tsp herbal salt
• 1 pinch(s) of sugar
• 250 g chickpeas
• possibly water
• Fat

Instructions

Working time approx. 20 minutes; Rest period approx. 5 days; Cooking/baking time approx. 20 minutes; Total time approx. 5 days 40 minutes

gluten-free, soy-free, egg-free, cow’s milk-free

Soak chickpeas for sprouting, 4-6 days: Wash the chickpeas, cover with approximately three times the amount of water, let stand for 24 hours, drain the water, cover the bowl with a damp linen cloth, cover the chickpeas with water again in the evening, drain the water in the morning, cover with a damp linen cloth, and so on. This can take several days, depending on the ambient temperature where the bowl is standing. The sprouts should already be 3-5 mm high. Then puree the chickpeas. Cut the ham and cheese into thin pieces, finely chop the onion, combine the dry ingredients, and mix everything well, adding water if necessary (this wasn’t necessary for my patties). Form patties with wet hands and fry them on both sides in hot fat over reduced heat. My own recipe