Ingredients:
- Chickpeas, 200 g
- Pumpkin powder, 2 tbsp.
- Crushed coriander seeds, 1/2 tbsp.
- Cumin, 1/2 tsp.
- Turmeric, 1/2 tbsp.
- Asafetida, 1/3 tbsp.
- A bunch of green coriander
- Chili pepper, 1 cm
- A pinch of salt and black pepper
- Melted butter for baking
Preparing:
- Cover the chickpeas with cold water for 8-12 hours. Best overnight. Drain the water before cooking.
- Fry the spices on melted butter and put all the ingredients in a blender (it is better to chop the coriander with a knife and mix it in after grinding the mass).
- Form pancakes of the desired size and fry in a pan on melted butter until browned.
Serve with salad and desired dressing. Basmati rice or Bolivian pigeon are perfect for the side dish.
AVOCADO SAUCE:
Ingredients:
- Avocado well ripe, 2 units.
- Coconut milk, 50 ml
- Lemon juice, 2 tbsp.
- Spinach powder, 1 tbsp.
- Chili pepper, 1 cm
- A bunch of dill
- Shelled hemp seeds (sesame seeds or roasted nuts), 1 tbsp.
- A pinch of salt and black pepper
Preparing:
- Blend all ingredients except dill and hemp seeds in a blender until smooth. Sprinkle dill and hemp seeds on top when serving.
We thank Ayurvedic nutrition practitioner Asta Gruode from Ayurvedic food culture for the recipe.
