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Chickpea balls

Falafel are a welcome change from meat. Our creation also has peas in the dough, which give the balls a special touch.

20 min
vegetarian
Kichererbsenbällchen

Ingredients (for 4 portions)

1 Can
cooked chickpeas (drained weight 480g)
1 Piece
Onion
2 Piece
Garlic
50 g
LEIMER breadcrumbs, alternatively: spelt breadcrumbs
100 g
Frozen peas (defrosted)
4 Twig
Coriander
1 tsp
Coriander (ground)
0.5 tsp
Chili flakes
1 tsp
Cumin (ground)
0.5 tsp
Curcuma
1 tsp
Salt
1 Piece
Egg (whisked)
100 g
LEIMER breadcrumbs, alternatively: spelt breadcrumbs
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Preparation

  • Finely puree drained chickpeas with onion and garlic. Mix with breadcrumbs, defrosted frozen peas, chopped cilantro and remaining spices. Season to taste with salt.
  • Form the mixture into balls the size of walnuts. Roll the balls in beaten egg, then in the remaining breadcrumbs.
  • Heat the frying fat to 180°C and fry the balls in it for approx. 3-4 minutes until crispy brown.

 

Tip: Serve with sliced cocktail tomatoes with cucumber and a hearty dip.