🍽️ Chickpea Patties on Zucchini Spaghetti

Name: Chickpea Patties on Zucchini Spaghetti
Total time: 30 min
Yield: 4 servings
Ingredients: 2 spring onions; 1 garlic clove; 1 handful parsley (5 g); 400 g chickpeas (can; drained weight); 100 g plant-based quark (soy alternative); 2 tbsp lemon juice; 50 g wholemeal breadcrumbs (5 tbsp); 1 tsp baking powder; 1.5 tbsp chickpea flour; salt; pepper; 1 tsp paprika powder; 1 tsp ground cumin; 4 tbsp rapeseed oil; 2 zucchini; 2 carrots; 120 ml vegetable broth; Piment d’Espelette

330 kcal · 30 min · 4 servings

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Ingredients

2 spring onions
1 garlic clove
1 handful parsley (5 g)
400 g chickpeas (can; drained weight)
100 g plant-based quark (soy alternative)
2 tbsp lemon juice
50 g wholemeal breadcrumbs (5 tbsp)
1 tsp baking powder
1.5 tbsp chickpea flour
salt
pepper
1 tsp paprika powder
1 tsp ground cumin
4 tbsp rapeseed oil
2 zucchini
2 carrots
120 ml vegetable broth
Piment d’Espelette

Instructions

1. Wash the spring onions and cut them into small rings.
2. Peel the garlic clove.
3. Wash the parsley, shake it dry, and chop it finely.
4. Set aside half of the chopped parsley.
5. Rinse the chickpeas under cold water and let them drain well.
6. Place the chickpeas together with the prepared onions, garlic, soy quark, lemon juice, breadcrumbs, baking powder, and chickpea flour into a blender or food processor.
7. Blend the mixture until it forms a firm, moldable paste.
8. Season the mixture with salt, pepper, paprika powder, and cumin.
9. Shape the mixture into 20 small, equal-sized balls.
10. Heat one tablespoon of oil in a large frying pan.
11. Fry 10 of the balls for about 10 minutes on all sides until golden brown over medium heat.
12. Keep the finished balls warm in a preheated oven at 80 degrees Celsius (convection 60 degrees Celsius).
13. Clean the zucchini and the carrots.
14. Peel the carrots.
15. Wash the vegetables thoroughly.
16. Cut the zucchini and carrots into long, thin strips like spaghetti using a vegetable peeler or spiralizer.
17. Heat the remaining oil in a clean frying pan.
18. Sauté the vegetable strips over medium heat for 4 minutes.
19. Add some vegetable broth and let the vegetables cook for another 3 minutes.
20. Season the vegetables with salt and ground piment (allspice).
21. Divide the warm vegetables among four small bowls.
22. Place the fried chickpea balls on top of the vegetables.
23. Sprinkle everything with the remaining fresh parsley.

Nutrition per serving

kcal: 330
Protein: 13 g · Fett/Fat: 14 g · Carbs: 39 g