Veggie Doner with Chickpea Balls

Ingredients

• 500 g chickpeas (canned)
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped coriander leaves
• ground cumin
• Salt
• Cayenne pepper
• breadcrumbs (as needed)
• vegetable oil (for frying)
• 2 Garlic cloves
• 200 g yogurt
• 50 g mayonnaise
• 2 tbsp Lime juice
• Salt
• white pepper
• 1 Red Onion
• 4 large iceberg lettuce leaves
• 1 sesame flatbread (about 25 cm diameter)
• chili flakes (to sprinkle)

Instructions

1. 1.

   Drain the chickpeas in a sieve, rinse and let them drain well. Wash and trim the spring onions, finely chop them. Peel the garlic and finely chop it as well. Puree the chickpeas finely. Mix in the spring onions, garlic, parsley, coriander, cumin, salt and cayenne pepper. Knead in breadcrumbs if needed until the dough is pliable. With damp hands shape about 16 small balls. Fry portions in hot oil for 5-6 minutes until golden brown. Drain on kitchen paper.

2. 2.

   For the yogurt aioli, press the garlic through a garlic press into the yogurt. Mix the yogurt with mayonnaise and lime juice, season with salt and white pepper.

3. 3.

   Peel the onion and slice it into thin rings. Wash, trim and dry the lettuce, cut into 1-2 cm wide strips. Warm the flatbread briefly if desired, cut into quarters and fill with lettuce, aioli and chickpea balls. Sprinkle chili flakes and garnish with onion rings.