Chickpea patties

Ingredients for 12 servings:

• 250 g raw chickpeas (500 g for canned chickpeas that have already been soaked)
• 2 bay leaves
• n. B. water
• ½ tsp paprika granules, red
• 100 g leek (frozen)
• 1 pinch(s) of sugar
• n. B. Salt
• e.g. buckwheat, coarsely ground
• cheese (medium Gouda) as required, coarsely grated
• e.g. olive oil for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

gluten-free, egg-free

Rinse the chickpeas and place them in a large bowl with cold water. Allow 3-5 cm of water to rise above the surface. Soak for approximately 12-24 hours, adding more water if necessary. Drain and rinse the water from the chickpeas. Add a sufficient amount of water and 2 bay leaves and simmer for approximately 60 minutes over low heat with the lid on. Strain and reserve the liquid. Place the chickpeas in a tall container, then slowly puree from top to bottom using an electric hand blender. It is recommended to add a few tablespoons of the cooking broth—chickpeas are very dry. Transfer this mixture to a bowl, mix in the frozen leek, paprika granules, sugar, and salt. Add enough of the reserved cooking liquid to make a slightly thicker porridge. Add a little buckwheat semolina. Then, using wet tablespoons, scoop out pieces of the batter. Fry in batches in hot oil, being very careful when turning them over, otherwise they will fall apart. Alternatively, add enough buckwheat semolina to create a nearly dry dough. Season to taste if desired. Form patties and fry on both sides in hot olive oil over reduced heat. They are then vegan. Or/and add enough buckwheat semolina to create a nearly dry dough and mix in coarsely grated medium-aged Gouda if desired, seasoning if desired. Form patties and fry on both sides in hot olive oil over reduced heat. They are then vegetarian. My own recipe.