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🍽️ Indian Chickpea Pancakes on Arugula Bed

369 kcal · 30 min · 4 servings

Ingredients

• 100 g Onions (1 large onion)
• 1 Clove of garlic
• 4 tbsp Peanut oil
• 4 fresh curry leaves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 0.5 ground fennel seeds
• 0.5 tsp turmeric powder
• 400 g Chickpeas (can; drained weight)
• 2 tbsp ground almonds (30 g)
• 2 Eggs (size M)
• Salt
• Pepper
• 100 g Arugula
• 2 sprigs Mint
• 1 red chili pepper
• 150 g Greek yogurt
• 2 tbsp mango puree (30 g)
• 1 red onion
• 1 organic lime

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Cut both into very small cubes.
3. 3. Heat one tablespoon of oil in a frying pan.
4. 4. Add the onion, garlic, and curry leaves to the hot pan.
5. 5. Sauté the ingredients over medium heat for 4 minutes until soft.
6. 6. Season the mixture with cumin, coriander, fennel, and turmeric.
7. 7. Sauté everything for another 3 minutes.
8. 8. Remove the pan from the heat.
9. 9. Rinse the chickpeas under cold water.
10. 10. Let them drain well.
11. 11. Add the chickpeas along with the spiced onion mixture, almonds, and eggs to a food processor.
12. 12. Finely chop everything until a uniform mass is formed.
13. 13. Finally, season the mixture with salt and pepper to taste.
14. 14. Heat the remaining oil in a large frying pan.
15. 15. Form the mixture into small, flat pancakes using a tablespoon.
16. 16. Fry the pancakes in two batches one after the other in the pan.
17. 17. Fry them over medium heat for 3 to 4 minutes each.
18. 18. Fry them until they are golden brown.
19. 19. Remove the finished pancakes from the pan.
20. 20. Let them drain on kitchen paper.
21. 21. Wash the arugula.
22. 22. Shake it dry.
23. 23. Also wash the mint.
24. 24. Shake it dry.
25. 25. Pick the leaves off the stems.
26. 26. Cut the chili pepper in half lengthwise.
27. 27. Remove the seeds.
28. 28. Wash it again.
29. 29. Cut it into thin strips.
30. 30. Mix the yogurt with the mango puree.
31. 31. Season it with salt.
32. 32. Peel the onion.
33. 33. Halve it.
34. 34. Cut it into thin strips.
35. 35. Wash the lime.
36. 36. Cut it into wedges.
37. 37. Arrange the arugula, mint, chili, and onion strips on a large platter.
38. 38. Place the chickpea pancakes on top.
39. 39. Serve the yogurt and lime wedges alongside.

Nutrition per serving

• kcal: 369
• Protein: 15 g · Fett/Fat: 23 g · Carbs: 24 g