Oriental meatballs with peach dip

Ingredients for 4 servings:

• 1 can chickpeas (800 g protein)
• 1 bunch of thyme
• 3 eggs
• 1 onion(s)
• 1 garlic clove(s)
• 200 ml oil
• 30 g breadcrumbs
• 2 tsp curry powder, mild
• salt and pepper
• 100 g sesame seeds (peeled)
• 300 g peach(s) , (can)
• 1 tbsp mustard
• 2 tbsp lemon juice
• 30 g almond(s), ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian dish based on chickpeas

Drain the chickpeas thoroughly in a sieve. Pick the thyme. Finely purée the chickpeas, eggs, and thyme. Peel the onion and garlic. Finely dice the onion and chop the garlic. Heat 1 tablespoon of oil and fry the onion and garlic until light brown. Add the breadcrumbs. Season the mixture generously with curry, salt, and pepper and fold into the chickpeas. With wet hands, form the dough into thumb-thick rolls about 5cm long and roll in sesame oil. Purée the drained peaches, mustard, lemon juice, and almonds, season with salt and pepper. Heat the remaining oil in a pan. Fry the meatballs in batches for about 5-7 minutes until golden brown. Drain on kitchen paper. Serve with the peach dip. Serve with arugula and tomato salad.