Chickpea pancakes with colourful peppers
easy
60 mins
60 mins
Ingredients
- 150 g Lamb's lettuce
- 1 collar flat leaf parsley
- 150 g Whole milk yoghurt
- 1/2 TEASPOON ground cumin
- 1/2 TEASPOON ground cilantro
- 4 TABLESPOONS Lemon juice
- 1 (approx. 700 g) red, yellow and green peppers
- 1 Onion
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 2 (à 370 ml/ removal weight 250 g) Jars of chick peas
- 4 Garlic cloves
- 1 TABLESPOON black sesame
Directions
- 1
Clean lamb's lettuce, wash thoroughly and drain. Wash parsley, dab dry, pluck the leaves from the stalks and cut into strips. Mix yoghurt, cumin, coriander and 1 tablespoon lemon juice. Clean, wash and dice the peppers. Peel and dice the onion.
- 2
Heat 1 tablespoon of oil in a frying pan, fry the onion and bell pepper for about 5 minutes. Season with salt and pepper and let cool down. Drain the chickpeas on a sieve. Peel garlic and press it through a garlic press. Puree chick peas and garlic in 2 portions, in a universal chopper. Stir in paprika, up to 3-4 tablespoons and season with a little salt and pepper. Form 12-14 buffers with your hands and sprinkle with black sesame seeds. Heat 2-3 tablespoons of oil in a pan and fry the buffers in it until golden brown, turning them carefully. Mix the remaining lemon juice and olive oil.
- 3
Stir in paprika, up to 3-4 tablespoons and season with a little salt and pepper. Form 12-14 buffers with your hands and sprinkle with black sesame seeds. Heat 2-3 tablespoons of oil in a pan and fry the buffers in it until golden brown, turning them carefully. Mix the remaining lemon juice and olive oil. Mix lamb's lettuce, parsley and lemon vinaigrette and divide into 4 plates. Arrange the buffers with a blob of yoghurt on top and serve sprinkled with remaining diced peppers and sesame seeds
Nutrition Facts
350 kcal
27 g
21 g
11 g
More Delicious Recipes
