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1
Boil the beans for 40 minutes, until theyre tender, changing their boiling water at least 2 times.
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2
Beans are very hard to digest, that is why it is recommended to soak them overnight before cooking and also to frequently change the water they boil in.
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3
Doing so, the hard digestible enzymes will be transferred to the water and we will not experience any abdominal discomfort.
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4
Place the beans in the food processor along with the condiment mix, dry yeast flakes, sea salt, pepper and dill.
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5
Blend well together until you get a dough-like consistency.
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6
Add the mixture in a large bowl and mix with the diced onions.
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7
Heat a large skillet.
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8
Spray it with some oil (we dont want to use a large amount of oil).
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9
Mold the dough into a nugget-type shape.
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10
Dip each nugget in the chickpea flour.
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11
Fry at medium high heat.
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12
Flip them when necessary so theyre fried evenly.
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13
Serve with any sauce you like and some salad.
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14
I used tomato and red peppers sauce.
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15
Enjoy!
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16
For the condiment mix:
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17
I really like this condiment mix.
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18
It is not yet finished because I have to add dried carrots, too.
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19
You can use it in mostly everything and it can be used instead of salt because I already added 3 tablespoons sea salt per jar.
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20
Grate the carrots, celery root and parsley roots.
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21
Put them on some large plates and let them dry in the sun (you can also use a dehydrator if you have one).
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22
When they are dried, put them in your food processor and grind them.
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23
Mix with celery leaves, parsley and salt and put in jars.
