Chickpea, coconut, and goat cheese patties and casserole

Ingredients for 1 servings:

• 250 g chickpeas, dry weight
• Water
• 200 g desiccated coconut, not too fine
• 150 g carrot(s)
• 250 g apples
• 100 g cheese, grate goat cheese
• 3 tsp turmeric
• 3 tbsp sunflower seeds, whole
• 80 g chickpeas, ground
• 3 tsp herbal salt
• 1 pinch(s) of sugar
• possibly water
• 30 g cheese, grate goat cheese
• Fat, for frying and greasing the casserole dish

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 days 1 hour 45 minutes

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

1 casserole dish, 1.5 l, ovenproof bowl with lid. Wash the chickpeas, cover with three times the amount of water, drain after about 12 hours, cover the bowl with a damp linen cloth, then add water again after about 12 hours, and so on, until the sprouts are clearly visible. Puree finely or put through a meat grinder, or put through the fine vegetable grater of a food processor in a large bowl. Then finely grate the carrots, coarsely grate 100 g of goat cheese, and grate the apples around the cracklings. Lightly brown the coarsely desiccated coconut (coarse is important, as finely desiccated coconut turns black and bitter too quickly when roasted), then puree a little more finely in a tall container. If you like, toast the sunflower seeds a little afterwards. Combine turmeric, 80g ground chickpeas, 3 tsp herbal salt, and 1 pinch of sugar. Mix everything together. If the mixture is already too dry, add more water to bind it better. Also, the desiccated coconut uses up a lot of liquid, which can be unpleasant after frying or baking, and may crumble. Divide the dough. Place one half in a greased, ovenproof bowl, smooth it out, then add a little more (about 30g) of grated goat cheese. Close the lid, otherwise the goat cheese will harden. Place in a cold oven and bake at 160°C for about 80 minutes; it should bubble slightly. Form the other half into patties with wet hands and fry in hot fat on both sides at very low heat. My own recipe.