Summary

Ingredients

• 200 g chickpeas, canned
• 1 onion (s), finely chopped
• 2 cloves garlic, pressed
• salt and pepper
• 4 tablespoon breadcrumbs
• 1 egg (s)
• 150 g spinach, fresh youn
• 2 tomato (s)
• 2 spring onion (s)
• 80 g sour cream
• 1 orange (s), squeezed (juice)
• 1 tablespoon balsamic vinegar
• 1 tablespoon syrup (maple syrup)
• 1 tablespoon parsley, chopped
• 40 g sesame seeds
• Oil, for frying
• 0.5 teaspoon ½ turmeric

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Instructions

1. Drain the chickpeas, puree and mix with the onion, garlic, salt, pepper and turmeric. Knead in the egg and breadcrumbs. Clean the spinach, the tomatoes and spring onions. Dice tomatoes, cut the onion into rings. Mix the sour cream, orange juice, vinegar, syrup and parsley and season to taste. Shape the chickpea mixture into small balls, roll them in sesame seeds and fry them brown all over in oil. Arrange the salad, add the balls, mix the salad with the dressing. Served with fresh, warm flatbread