Chickpea Pancake with Paprika Cream

For the chickpea patties with paprika cream, let the chickpeas germinate for 3-4 days until the sprouts are about 1 cm long.

Rinse the chickpea sprouts, drain and finely chop with the tofu in a blender. Put the puree in a bowl.

Stir the soy milk or water, sour cream, crème fraîche and rice flour into the tofu mixture.

Squeeze the garlic cloves and add them. Season the mixture with salt, curry, cumin and cayenne pepper. Let the dough rest for 20-30 minutes.

Then heat a little oil in a large frying pan. Spread 1 soup spoon of dough into flat patties, sprinkle with sesame seeds and press smooth. Bake the patties until light brown on both sides, adding a little more olive oil if necessary.

While the dough is resting, prepare the bell pepper cream: Finely chop the onions and garlic and sauté in oil until translucent.

Roughly dice the tomatoes and cut out the stalks. Cut the peppers in half and remove the seeds. Grind both in a blender to a puree.

Add the puree, some vegetable soup seasoning and the rosemary to the onions. Cook in an open saucepan over high heat, stirring occasionally. If necessary, thicken with a little rice flour.

Stir the herbs into the cream and season with salt and paprika powder.

Serve the chickpea patties with paprika cream.

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