Ingredients
- 3 small onions (approx. 200 g)
- 1 Garlic clove
- 600 g drained chickpeas from the tin
- 6 EL (60 g) Spelt flour
- 1 TL (5 g) Baking powder
- 30 ml Lemon juice
- ½ TL (ca. 2g) ground cumin
- 7 g fresh coriander
- 7 g fresh parsley
- ½ TL (ca. 2 g) Pepper
- 8 g Grainy vegetable stock
- 1 Stick Basica Pure (optional)
- 2 EL (30 g) Sesamöl (geröstet)
- 2 EL (30 g) Olive oil
- 3 small onions (approx. 200 g)
- 1 Garlic clove
- 600 g drained chickpeas from the tin
- 6 EL (60 g) Spelt flour
- 1 TL (5 g) Baking powder
- 30 ml Lemon juice
- ½ TL (ca. 2g) ground cumin
- 7 g fresh coriander
- 7 g fresh parsley
- ½ TL (ca. 2 g) Pepper
- 8 g Grainy vegetable stock
- 1 Stick Basica Pure (optional)
- 2 EL (30 g) Sesamöl (geröstet)
- 2 EL (30 g) Olive oil
preparation
step 1/6
Peel and chop the onions and garlic.
step 2/6
Rinse the chickpeas in cold water and drain.
step 3/6
Chop the parsley and coriander.
step 4/6
Mix the flour and baking powder and puree with the basica, onions, garlic, chickpeas, lemon juice, cumin, coriander, parsley, vegetable stock and pepper.
step 5/6
Preheat the oven (200 degrees fan).
step 6/6
Line a baking tray with baking paper and form 18 balls from the chickpea mixture and place on the tray. Brush the balls with the oil mixture and bake for 15 minutes, then turn and bake for a further 10 minutes.
