Preparation
- Place the chickpeas in a sieve, rinse under running water and leave to drain. Roughly puree in a blender or with a hand blender (small pieces may still be visible).
- Peel and finely dice the onion and garlic cloves. Clean the spring onions and cut into fine rings.
- Heat the oil in a pan and fry the onions until translucent. Add the garlic and spring onions, fry for a few minutes over a medium heat and add to the chickpeas.
- Add 2 eggs, herbs, spices and 60g spelt breadcrumbs and mix everything into a smooth, not too firm mixture. If the mixture is too soft, add a little more spelt breadcrumbs.
- Shape the mixture into balls of approx. 40 g each and flatten into 1 cm thick plantlets.
- Prepare a breading line. To do this, fill one bowl with flour, whisk the remaining egg with water or milk in the second bowl and add the spelt breadcrumbs to the third bowl. Coat the plantlets alternately in the flour, whisked egg and spelt crumbs.
- Heat plenty of oil (approx. 1-1.5 cm high) in a frying pan and fry the plantlets over a medium heat until golden brown.
- Serve the finished plantlets with fresh salad and a dip of your choice.
Tip: The plantlets can also be frozen. When ready to use, defrost and bake in the oven at 180°C top/bottom heat.
