Chickpea Balls

Soak chickpeas in about one liter of water for one night, then boil for about 120 minutes and drain. Grind the cooled chickpeas. Pour boiling vegetable soup over wheat semolina and whole wheat flour and let it swell for about 30 minutes. Mix the chickpea pulp (leave two tablespoons for the sauce) with wheat semolina and flour. Fold in egg, spices, garlic and parsley. Form about 35 to 40 small balls with the flour. Fry in portions in hot fat.

For the sauce, mix the chickpea puree with the juice of one lemon, vegetable soup, hazelnut puree and garlic and heat. Sprinkle with hazelnuts and serve with the meatballs.

Total time 85 min

Tip: Always use aromatic spices to enhance your dishes!

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