Chickpea patties

Ingredients for 1 servings:

• 400 g chickpeas
• 300 g carrot(s)
• 50 g leek, frozen
• 2 tsp salt
• 1 pinch(s) of raw cane sugar
• 1 tsp paprika granules
• Grind 130 g chickpeas, or more if necessary
• Fat, for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 2 days 2 hours 25 minutes

gluten-free, egg-free, dairy-free, vegan

Soak 400g chickpeas for 48 hours and finely grate them (in a food processor) to ensure the carrots are finely grated. Mix together 2 tsp. salt, 1 pinch of sugar, 1 tsp. paprika granules (finely grated, dried red or green hot peppers), and frozen leek. Then stir in 130g ground chickpeas. If you press this mixture together well, it will bind, but it will be very soft, as ground chickpeas require a lot of liquid, which you’ll notice in the frying fat. Form patties and fry. Once cooked well on both sides, they can be quite dry; it’s recommended to serve with fresh, juicy vegetables and/or a rich sauce. Fry over medium heat for approximately 3-4 minutes per side. My own recipe.