Chickpea cutlets

Ingredients for 4 servings:

• 400 g chickpeas
• 2 onions
• 3 cloves garlic
• 5 cm ginger, fresh finely chopped or 3 tsp dried
• 2 tsp coriander, whole
• 5 cloves
• 2 tsp cardamom, whole or ground. 10 allspice berries
• ½ tsp cumin or 1 tsp caraway +
• 3 cm cinnamon stick
• 1 tsp chili powder
• 1 tsp nutmeg (mace)
• 1 tsp nutmeg, freshly grated
• 2 peppers, green, cut into small pieces
• 1 ½ tsp salt
• 3 buckwheat, ground, – 4 tbsp
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free / egg-free / dairy-free

Soak the chickpeas for 10-12 hours and mince them. Roughly chop the onions and garlic, and finely chop 5 cm of ginger. Grind all the dry spices in a mortar and pestle (I put everything in a grain mill). Finely chop the green chili peppers. Mix all the ingredients together, grind the buckwheat, and add enough to absorb all the liquid. Heat the pan and add oil. Form 16 round cookies from the dough and fry them in batches in oil until crispy and brown. Note: In the original recipe, the chickpeas were cooked; unfortunately, the instructions weren’t very clear, so I overlooked the “cooking” part. I’ve also made this recipe with sprouted chickpeas, also without cooking them. They are very filling.