Chickpeas are great source of protein and dietary fiber. For those who are switching to vegetarian or vegan diet, they are an ideal alternative to meat, fish or dairy.
Chickpeas are versatile, you can sprinkle them over salad, make delicious curry or, my favourite, vegetarian burgers, pancakes or fritters. Together with carrots provide an enormous amount of vitamin A.
This recipe is aimed for vegetarians as it contains eggs, but if you're vegan, you can replace eggs with corn starch to keep them together while frying or baking if you do not like to use oil. Oil is necessary for body to absorb vitamin A, so don't shy away from it. Use good quality rapeseed oil. Look for cold pressed oil in dark glass bottle.
- 1 cup of chickpeas
- 2 medium carrots
- 2 eggs (or 2 tbsp of corn flour)
- 1/2 onion
- Small pinch of chilli flakes (chilli powder is okay too) and nutmeg
- Pinch of salt
Method of preparation:
Pour boiling water over dry chick peas and leave them to soak overnight. Before cooking, drain them well and place in the food processor and run on medium power until chick peas turn into granules. Try to avoid mashing them completely. It's nice to have them of a coarse texture. But don't worry, mashed chickpeas taste as good.
Finely grate raw carrots and chop onion into fine little pieces. I use food processor for both. Add both to the mass of chick peas, break the egg, add salt and spices. Mix well.
Heat rapeseed oil in a pan until sizzling hot. Using table spoon or hands, form small pancakes and fry each side on medium heat for 4 minutes.
They are most delicious while hot. Serve with beetroot and olives or fresh salad. There are no rules. Be creative.