Chickpea Fritters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 13 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g round beef
- 250 g dry chickpeas or 500 canned chickpeas
- 200 g feta cheese
- 1 tablespoon olive oil
- 1 onion (s)
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon, heaped paprika powder
- spice (s)
- Sesame, unroasted
Print Recipe
Pin Recipe Instructions
- Soak the dry chickpeas for at least 12 hours. Allow excess water to drain well.
- Preheat the oven to 200 ° C and line a baking sheet with parchment paper.
- Chop the chickpeas together with 1 tablespoon of oil in a blender. Also chop the onion, garlic and feta cheese in the blender until it becomes soft. Put the chopped ingredients together with the minced meat, salt, paprika powder and other spices to taste in a bowl and knead well.
- With wet hands, shape meatcakes about the size of a table tennis ball and place on the baking paper.
- Bake at approx. 200 ° C for about 30 minutes.
- The cakes can also be fried like meatballs in the pan. They get a very tasty crust if they are breaded in sesame seeds beforehand.
- This goes well with salad, vegetables, potatoes, couscous and the like.
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