Chickpea Karofellpuffer Recipe | Yummly
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Chickpea Karofellpuffer

KITCHENAID(4)
Andre Bourgeois: "Turned out pretty good. Just has a side note, it…" Read More
10Ingredients
48Minutes
110Calories
Read Directions
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Description

These potato pancakes are a nod to German tradition with a twist. Chickpea flour is easily made in the KitchenAid® K400 Blender, and is not only the secret binding ingredient - but a tasty flavor addition. EQUIPMENT: KitchenAid® K400 Blender; vegetable peeler; rubber spatula; cheesecloth; zester; heavy duty skillet iron skillet; flat spatula for frying

Ingredients

US|METRIC
16 SERVINGS
  • 1/3 cup dried chickpeas
  • 4 russet potatoes (large, peeled and cut into 2 in. chunks)
  • 1 yellow onion (medium, peeled and cut into 2 in. chunks)
  • 2 large eggs (room temperature)
  • 1 teaspoon fine sea salt
  • 1 teaspoon white pepper (ground)
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1/3 cup canola oil (for frying)
  • applesauce (or yogurt, as desired for serving)
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    Directions

    1. Add the dried chickpeas to your KitchenAid® K400 Blender. Blend on speed 5 for 90 seconds, or until ground fine. (Stop blender to tap down the sides and top of lid every 30 seconds to shake excess flour back down.) Remove chickpea flour from blender and place in small mixing bowl.
    2. Put half of the onions and potatoes in blender. Cover the blender and blend on speed 1 for 10 seconds. Remove the lid and scrape down sides of blender with rubber spatula. Continue to blend on speed 1 for 15 more seconds, or until potatoes and onions are an even grated consistency. Lay a cheesecloth into the bottom of a large bowl. Scoop the potato/onion mixture from blender into the center of the cheesecloth, then gather the ends of the cheesecloth and wring as much liquid from the mixture as possible. Place the squeezed potato mixture in a clean bowl, and repeat process with the remaining potatoes/onions. Discard the cheesecloth.
    3. Slowly pour out and discard water from the draining bowl until only the white starch is at the bottom. Add the white starch, chickpea flour, eggs, salt, white pepper, thyme, and nutmeg to blender, and blend on speed 4 for 5 seconds. Pour mixture into the bowl with the grated potatoes and onions, and stir with rubber spatula until combined.
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    NutritionView More

    110Calories
    Sodium7% DV160mg
    Fat8% DV5g
    Protein6% DV3g
    Carbs4% DV13g
    Fiber4% DV1g
    Calories110Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol25mg8%
    Sodium160mg7%
    Potassium280mg8%
    Protein3g6%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A2%
    Vitamin C8%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Andre Bourgeois 3 months ago
    Turned out pretty good. Just has a side note, it is written kartoffelpuffer
    Pallab Gupta 4 months ago
    We have a version with scallions, bell peppers, chopped onions, green peas (any veg combo is good) with hot and sweet sauce (preferably Maggi from any Indian store). it's a good weekend breakfast.
    Jeen - 10 months ago
    It was pretty good, I ate it with some chicken and a salad too
    Jenelle Wood a year ago
    Really nice with relish, we used cherry and fennel

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