Chickpea Cookies with Feta Cheese Yogurt Dip

Chickpea patties Rinse the chickpeas when cold and soak them in half a liter of water for one night.

A day later, add the bay leaf spice and soften the peas in the soaking water for about 45 minutes. Drain in a sieve and remove the bay leaf spice. Grind the chickpeas in a hand blender.

Peel the garlic clove and press it through a press. Peel the onion, chop very finely and add to the chickpeas form with all the remaining ingredients. Knead everything together to a smooth dough. If the mixture is too dry, add a little water.

Form three cakes per person and roll them in sesame seeds. Heat a little oil in a non-stick frying pan and fry the cakes on both sides until golden and crispy.

Sheep cheese yogurt dip

Finely chop the garlic cloves, coriander greens and parsley. Chop the sheep’s cheese. Then mix with yogurt and garlic and fold in the remaining kitchen herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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