← All recipes

🍽️ Crispy Chickpea Patties with Fresh Tomato Dip

372 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• salt
• 600 g chickpeas (drained weight; can)
• 1 onion
• 1 clove garlic
• 3 sprigs cilantro
• 4 sprigs parsley
• 500 g tomatoes
• 1 large red onion
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper
• 1 egg
• 15 g spelt whole wheat flour (1 tbsp)
• 40 g whole wheat breadcrumbs (4 tbsp)
• 1 pinch ground cumin
• 1 pinch allspice
• 1 pinch cardamom

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Fill a pot with water and bring it to a boil.
3. 3. Add some salt to the boiling water.
4. 4. Place the potatoes in the salted water.
5. 5. Cook the potatoes for 20 to 25 minutes until tender.
6. 6. Place the chickpeas in a colander.
7. 7. Rinse the chickpeas under running water.
8. 8. Let the chickpeas drain well.
9. 9. Peel the onion.
10. 10. Peel the garlic clove.
11. 11. Finely chop the onion.
12. 12. Finely chop the garlic.
13. 13. Wash the coriander.
14. 14. Shake the coriander dry.
15. 15. Chop the coriander.
16. 16. Wash the parsley.
17. 17. Shake the parsley dry.
18. 18. Chop the parsley.
19. 19. Wash the tomatoes.
20. 20. Cut out the stem areas of the tomatoes in a wedge shape.
21. 21. Quarter the tomatoes.
22. 22. Remove the seeds from the tomato quarters.
23. 23. Cut the tomato flesh into small cubes.
24. 24. Peel the red onion.
25. 25. Dice the red onion finely.
26. 26. Place the tomato cubes in a bowl.
27. 27. Add the diced red onion to the tomatoes.
28. 28. Add the chopped parsley.
29. 29. Add 2 tablespoons of oil.
30. 30. Add the vinegar.
31. 31. Mix all ingredients for the sugo well.
32. 32. Season the sugo with salt.
33. 33. Season the sugo with pepper.
34. 34. Peel the cooked potatoes.
35. 35. Grate the potatoes finely.
36. 36. Chop the chickpeas coarsely.
37. 37. Place the grated potatoes in a large bowl.
38. 38. Add the chopped chickpeas.
39. 39. Add the chopped onion.
40. 40. Add the chopped garlic.
41. 41. Add the egg.
42. 42. Add the flour.
43. 43. Add the breadcrumbs.
44. 44. Add the chopped coriander.
45. 45. Add the spices.
46. 46. Mix all ingredients for the patties well.
47. 47. Season the mixture with salt.
48. 48. Season the mixture with pepper.
49. 49. Check if the mixture is too wet.
50. 50. If so, add more breadcrumbs.
51. 51. Shape 8 small patties from the mixture.
52. 52. Add the remaining oil to a pan.
53. 53. Heat the oil in the pan.
54. 54. Place the patties in the hot pan.
55. 55. Fry the patties until golden brown.
56. 56. Place the finished patties on kitchen paper.
57. 57. Let the excess oil drain off.
58. 58. Serve the patties with the tomato sugo.

Nutrition per serving

• kcal: 372
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 45 g