An alternative and tempting way to incorporate pulses into your diet.
Ingredients for 4 portions
- Dried chickpeas 200 g
- Potatoes 2
- Leftover vegetables (e.g. spinach or courgettes) 100 g
- Egg 1
- Breadcrumbs
- Salt to taste
- Pepper to taste
Preparation
Soak the chickpeas in water overnight. Drain them and boil in boiling salted water for about 40 minutes.
Boil the potatoes and vegetables.
Put the chickpeas, potatoes and vegetables through a food mill fitted with a large disk (or blend coarsely).
Add the whole egg and mix until smooth, then shape into fritters and dip in breadcrumbs.
Bake in the oven at 180 °C for around 20 minutes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.