Soak the chickpeas in plenty of water for one night and drain. In a hand mixer or in a blitz chopper, grind the chickpeas with the peeled onion. Knead in salt, cumin, coriander, pepper and flour. Form small balls (approx. 3 cm thick) from the dough. Fry in hot oil for about three minutes until golden brown. Place on paper towel to drain. Rinse and clean the vegetables and cut into small pieces. For the sauce, mix cr’eme fra^iche, pepper, salt, tomato juice and Tabasco. Bring the vegetables to the table with the dumplings and sauce. Should offer for 6 people. Tip: Cut fresh rolls or pita bread and fill with dumplings and vegetables.
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