Chickpea Meatloaf

Ingredients

• 500 g dried chickpeas
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 2 carrots
• 4 eggs
• 40 g sesame seeds
• 0.5 tsp cumin
• 0.5 tsp Coriander seeds
• 1 dried chili pepper
• bread crumbs (as needed)

Instructions

1. 1.

   Soak the chickpeas overnight covered with water. Drain well and pulse in a meat grinder. Transfer the mixture to a bowl. Peel and finely dice the onion and garlic. Sauté in 1 tbsp hot oil until translucent, then add to the chickpeas. Peel and grate the carrots finely. Separate the egg whites from the yolks; add the yolks together with the grated carrots and sesame seeds to the bowl. Crush cumin, coriander, and chili in a mortar, add to the chickpea mixture, season with salt and pepper, add 1 tbsp oil, and mix well. If the mixture is too soft, fold in breadcrumbs.

2. 2.

   Preheat the oven to 180 °C (350 °F) with both top and bottom heat. Grease a loaf pan with oil.

3. 3.

   Beat the egg whites until stiff peaks form and fold into the chickpea batter. Taste, pour into the pan, smooth the surface, and brush with remaining oil. Bake in the oven for about 1 hour. If the loaf turns too dark, cover with foil.