Summary

Ingredients

• 1 can chickpeas, (800 g PE)
• 1 bunch thyme
• 3 egg (s)
• 1 onion (s)
• 1 clove garlic
• 200 ml oil
• 30 g breadcrumbs
• 2 teaspoon curry powder, mild
• salt and pepper
• 100 g sesame seeds, (peeled)
• 300 g peach (s), (can)
• 1 tablespoon mustard
• 2 tablespoon lemon juice
• 30 g almond (s), round

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Instructions

1. Drain the chickpeas thoroughly in a colander. Pluck thyme. Finely puree the chickpeas, eggs and thyme. Peel the onion and garlic. Finely dice the onion, chop the garlic.
2. Heat 1 tablespoon of oil, fry the onion and garlic in it until light brown. Add breadcrumbs. Season the mixture well with curry, salt and pepper and fold into the chickpeas.
3. Shape the dough into rolls approx. 5cm long, thumb-thick, with wet hands and roll them in sesame oil.
4. Puree the drained peaches, mustard, lemon juice and almonds, season with salt and pepper.
5. Heat the rest of the oil in a pan. Fry the meatballs in portions for about 5-7 minutes until golden. Drain on kitchen paper. Serve with the peach dip. Rocket and tomato salad goes well with it.