Chickpea Patties and Carrot-Spinach Pancakes with Tomato Sauce

Ingredients

• 200 g dried chickpeas
• 1 egg
• 50 g flour
• Salt
• Pepper (freshly ground)
• Cumin
• chili (crushed)
• garlic cloves (finely chopped)
• 4 tbsp sesame seeds
• butter (for frying)
• rapeseed oil (for frying)
• 150 ml milk
• 2 Eggs
• 250 g flour
• 1 tsp Baking powder
• 50 g spinach leaves
• 2 carrots
• Salt
• Pepper (freshly ground)
• butter (for frying)
• rapeseed oil (for frying)

Instructions

1. 1.

   Soak the chickpeas overnight in water and cook them until soft the next day. Drain and let them cool, then finely puree.

2. 2.

   Beat the egg and flour together, then season with salt, pepper, garlic, cumin, and chili. With damp hands form walnut-sized balls and roll them in sesame seeds.

3. 3.

   Pan-fry in 50 ml oil and 2 tbsp butter until golden brown on all sides. Drain on paper towels.

4. 4.

   For the carrot-spinach pancakes whisk milk with eggs, flour, and baking powder into a liquid batter. Clean, wash, and dry spinach, then roughly chop. Peel and grate carrots.

5. 5.

   Add spinach and carrots to the batter and season with salt and pepper. Heat 2 tbsp oil and 1 tbsp butter in a pan; add 1–2 tbsp of the mixture, spread thinly, and cook until golden brown on both sides. Fry pancakes in batches. Serve with a spicy tomato sauce.