Chickpea Dumplings

For the chickpea dumplings, soak the chickpeas overnight in cold water, drain the water and rinse.

The chickpeas now weigh about 350 g.

Finely blend (chop) them in a food processor.

Sauté the onion and garlic in oil until light and when cool, mix with the chickpea paste and the remaining ingredients and season to taste.

Cover and let rest in a cool place for about 30 minutes.

If the mixture is too soft, bind it with some white bread, breadcrumbs or flour. If it is too firm, add some liquid (soup, cream).

Form small dumplings, roll in wholemeal flour, breadcrumbs or alternatively in sesame seeds before baking and bake in hot fat at approx. 165°C until floating.

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