Ingredients:
- 250g broccoli
- 250 g chickpeas, cooked
- 2 tbsp chopped parsley
- 1 small onion
- 2 cloves of garlic
- 60g Chickpea flour
- 1.5 tbsp flaxseed, ground or Flax meal (contains less fat)
- 2 Tea spoons baking powder
- 1/2 tsp cumin
- Salt and pepper
- Coconut oil to fry
Preparation:
Wash the broccoli and steam for a few minutes until al dente. Briefly chop and mix the drained chickpeas with the broccoli, the coarsely chopped onion and the chopped parsley in a blender. It shouldn’t turn into a puree, but should still be slightly chunky.
Mix the dry ingredients in a bowl and then mix with the vegetable mixture to form a patty dough (if you like very juicy patties, add 150 g of finely grated, squeezed zucchini
in addition).
Now heat some coconut oil in a pan and in the meantime form 7–8 patties from the dough. Fry the patties in the heated coconut oil for about 5 minutes and then carefully turn them over. After another 5 minutes the buffers are ready.
A tomato dip goes very well with this.
For a very simple tomato dip, use tomato paste, thyme, oregano, Honey. Salt and pepper, garlic and a little water. Mix all the ingredients in a small bowl and serve as a dip for the patties.
A mixed salad with cucumber slices and tomatoes are the perfect addition.
Enjoy your meal
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