Fritters made from sprouted chickpeas

Ingredients for 15 servings:

• 250 g chickpeas, dry
• Water, lots of
• ½ tsp paprika granules
• 100 g leek, frozen
• 200 g carrot(s), finely grated
• 4 tbsp sesame paste (tahini)
• 2 tsp herbal salt
• 1 pinch(s) of sugar
• 1 tsp salt
• 100 g buckwheat, ground
• 1 tsp coriander, ground
• Olive oil, for frying
• 1 lemon(s), optionalmore

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

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

Wash the chickpeas, cover with plenty of water, and place in a large bowl; they will almost double their weight. Change the water after about 12 hours, at least 2-4 times, then remove all the water for about 12 hours. Then add water to the peas again overnight, drain, and let stand for about 12 hours. Unless the room is too warm, cover with water for a few minutes every now and then. How often depends on the room temperature. Then remove as much water as possible and puree finely with an electric hand blender. Finely grate 100g of frozen leeks and carrots, add the tahini, herb salt, sugar, and salt, and mix everything well. Grind the buckwheat together with the coriander, add it, and mix well. Heat the oil and make a test patty with wet hands; make small ones, but not too big. Reduce the heat to low, otherwise the patties will turn dark on the outside but remain raw on the inside. Fry on both sides, being careful when turning them over. If it doesn’t work, add a little more flour, but not too much, or they’ll become tough, which isn’t what you want. A test patty is necessary so you can get a feel for these things. Serve hot, squeezing a few drops of lemon over the patties. Cilantro and tahini add a special flavor. My own recipe.