Chickpea Thaler
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml) Chickpeas
- 2 Garlic cloves
- 1 Egg
- 2 TABLESPOONS Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 stem(s) Thyme and parsley
- 1 Head Radicchio
- 75 g Rocket
- 150 g lollo bianco
- 100 g cherry tomatoes
- 3 TABLESPOONS Vinegar
- 6 TABLESPOONS Oil
- 7-10 Tbsp Sugar
- 1 large avocado
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Sambal Oelek
- 100 g Sesame
Directions
- 1
Rinse and drain the chickpeas. Peel garlic, chop one clove. Mash with the chickpeas. Mix egg and flour together. Season with salt and pepper.
- 2
Wash and chop the herbs, stir in and chill. In the meantime, wash the lettuce, dab dry and cut into smaller pieces as desired. Wash and halve the tomatoes. Season vinegar with salt, pepper and sugar. Add 3 tablespoons of oil. Dribble over the salad and leave to stand. Halve the avocado and remove the stone. Remove the flesh from the skin, dice roughly, sprinkle with lemon juice and puree. Press the remaining clove of garlic through a garlic press and stir into the avocado cream. Season to taste with salt and Sambal Oelek.
- 3
Halve the avocado and remove the stone. Remove the flesh from the skin, dice roughly, sprinkle with lemon juice and puree. Press the remaining clove of garlic through a garlic press and stir into the avocado cream. Season to taste with salt and Sambal Oelek. Pour the chickpea cream by the spoonful onto a plate sprinkled with sesame seeds and press carefully into about 8 flat cookies. Heat 3 tablespoons of oil and fry the cookies in portions until golden brown, turning them over. Serve with the salad and avocado cream
Nutrition Facts
550 kcal
20 g
46 g
13 g
More Delicious Recipes
