Chickpeas and Carrot "Pataniscas"

At home, we all love this recipe, especially my little one, who's always asking me to make these "pataniscas".

I found this recipe in the book "Vegetarian Cuisine for those who want to be healthy" by author Gabriela Oliveira.

But I must confess that I made some changes because I love the taste of sautéed onion. I sincerely hope you like it. They can always accompany it with a salad or if they like it with bean rice.

INGREDIENTS

• 1 cup cooked chickpeas (set aside boiling water)

• 6 tablespoons cornstarch

• 2 tablespoons ground soda

• 1 tablespoon brewer's yeast (optional)

• Salt (q.b.)

• Turmeric (q.b.)

• Sweet chili (q.b.)

• Black pepper (q.b.)

• 1/2 cup of water

• 1 onion

• 1 large clove of garlic

• Half a sprig of parsley and coriander

• 1 strip of pepper

• 1 small carrot

• olive oil (q.b.)

PREPARATION

1. Drain the grain (if using pickled grain, pass running water).

2. Mix the grain, cornstarch, seed, brewer's yeast (if used), a little salt, and spices.

3. Add half a cup of water (or broth to cook the grain) and grind into the processor or with the magic wand until you get a dense dough.

4. Finely chop the onion, garlic, parsley, coriander, and pepper. Grate the carrot.

5. Bring a frying pan to the heat with a bit of olive oil and when it is hot add the onion and garlic letting them brown. Then add the pepper and let sauté until you start to smell the intense smell of the pepper, which is very soft.

6. Add to the dough (point 3) the mixture of the onion in the skillet, the grated carrot, the parsley, and the coriander wrapping everything very well.

7. Heat a nonstick frying pan with a fend of olive oil.

8. Remove a spoonful of dough and grill the pataniscas on both sides, until golden brown, turning with a spatula.

9. I like to put the pataniscas on absorbent paper to remove excess fat.