Chickpea Patties with Tomato Sauce

Ingredients

• 200 g waxy potatoes
• Salt
• 600 g chickpeas (drained weight; canned)
• 1 onion
• 1 Garlic clove
• 3 stalks coriander
• 4 Stalks Parsley
• 500 g tomatoes
• 1 large red onion
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• Pepper
• 1 egg
• 15 g spelt whole‑grain flour (1 tbsp)
• 40 g whole‑grain breadcrumbs (4 tbsp)
• a pinch ground cumin
• a pinch allspice
• a pinch cardamom

Instructions

1. 1.

   Wash the potatoes. Bring water to a boil in a pot, salt it and cook the potatoes for 20–25 minutes.

2. 2.

   Meanwhile rinse the chickpeas in a sieve and drain them.

3. 3.

   Peel and finely chop the onion and garlic. Wash the coriander and parsley, shake off excess water and chop separately.

4. 4.

   For the sauce wash the tomatoes, cut away the stem ends, quarter them, remove seeds and dice into small cubes. Peel and finely dice the red onion, then mix with the tomatoes, parsley, 2 tbsp oil and vinegar; season with salt and pepper.

5. 5.

   Peel and grate the potatoes finely. Chop the chickpeas and combine with potatoes, onion, garlic, egg, flour, breadcrumbs, coriander and spices; season with salt and pepper. If the mixture is too wet, add more breadcrumbs.

6. 6.

   Shape the mixture into 8 small flat patties. Heat remaining oil in a pan and fry the patties until golden brown.

7. 7.

   Drain the chickpea patties on kitchen paper and serve them topped with the tomato sauce.