You have to plan this recipe a bit in advance because it takes about 3 days for the chickpeas to germinate. Sprouting makes the chickpeas alkaline and the nutrients can be better absorbed by the body.
I wash the chickpeas in lukewarm water and then leave them in a glass key with plenty of water for about 16-18 hours. Chickpeas that float above should be discarded and discarded. Then I pour out the water, rinse the chickpeas through, and put them in a germinator. With the amount for 4 people, I take two glasses. Then the chickpeas are washed in the morning and evening. Germs are already forming on the 2nd day. And on the 3rd or 4th day they are to be used. Also tastes great in stews! It is important that you cannot eat chickpeas raw, but have to blanch or cook them, otherwise they contain toxins.
Wash the sprouted chickpeas one last time, then blanch them in boiling water and put them in a blender with a little remaining water (4-5 tablespoons). Add the carrots, zucchini, spring onions and paprika in large pieces and mix. Press the garlic and mix in with the stock powder, herbs and spices. Add the buckwheat meal. Mix everything again and season with a little salt, pepper and possibly soy sauce.
The buckwheat meal binds the patties so they don`t fall apart. I always add the shot by feeling. The soy sauce is not basic, you don`t really need it, but it gives it an extra taste.
Fry the patties over medium heat. I use red palm fat because it doesn`t burn when heated.
It goes very well with a salad, potatoes and tomato sauce, vegetable sauce, etc.
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