Contents
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Ingredients
- 200 g Carrots
- 130 g Chickpeas (canned drained)
- 25 g Couscous
- 20 g Dried apricots
- 20 g Walnut kernels
- 100 g Yogurt
- 2 tbsp Rapeseed oil
- 2 tbsp Sesame paste tahini tahini
- 0,5 tbsp Caramel syrup
- 1 tsp Lemon juice
- 0,5 tsp Garam masala
- 1 Romaine lettuce
- Salt and pepper
Instructions
- Pour the chickpeas into a colander, rinse with cold water and drain well. Place the chickpeas in a bowl and puree them finely with a blender.
- Peel and roughly grate the carrots. Mix the carrots, chickpeas, couscous and garam masala together. Season with salt and pepper and leave to soak for about 15 minutes.
- Cut the apricots into fine cubes. Roast the walnuts in a pan without fat and roughly chop with the apricots. Mix the chickpea mixture with the apricots and walnuts. Season with salt and pepper to taste. Shape into about 8 vegetable patties with slightly damp hands.
- 2 Tbsp rapeseed oil in a pan and fry the vegetable patties on each side over medium heat for 4-5 minutes until golden brown.
- For the dressing: mix lemon juice, yoghurt and tahini in a bowl. Add the caramel, season with salt and pepper.
- Wash romaine lettuce, cut in half and remove the stalk, place the cut surface up on the plate. Pour 3-4 tablespoons of the dressing on top and serve with the hot vegetable patties.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 13.3gProtein: 4.4gFat: 20g