Chickpea Pancakes with Jerusalem Artichoke and Apple Stewed Vegetables

For the chickpea pancakes with Jerusalem artichoke-apple stewed vegetables, first press chickpeas and cooked potatoes through a potato ricer. Finely chop the garlic and parsley. Grind the spices.

Mix potatoes in a large bowl with garlic and parsley, egg, sesame paste, semolina and the spices. Knead well and let rest for about 10 minutes.

Form balls with wet hands, flatten into loaves and fry in a heated pan with a little olive oil for about 3-4 minutes on both sides over medium heat until golden brown.

Wash and peel Jerusalem artichokes well, then cut into quarters. Quarter apples, core and cut into finger-thick slices. Halve onion and cut into wedges as well. Mix Jerusalem artichokes and onion slices with honey, balsamic vinegar, salt, pepper and olive oil on a baking tray or in an ovenproof dish. Pour in vegetable soup and braise in preheated oven at 200 °C for about 20 minutes. Add apples and let them stew for another 10 minutes. Season to taste with salt and pepper.

Serve chickpea pancakes with Jerusalem artichoke and apple stew.

Preparation Tip:

Chickpea pancakes with Jerusalem artichoke-apple stew can also be served with additional salad.

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