Zubereitung

1. 1

   Tip the chickpeas into a sieve, rinse them in cold water and leave them to drain well. Then pat them dry on a cloth, because damp chickpeas make the mixture wet and the patties fall apart in the basket.

2. 2

   Peel the onion and the garlic and dice them very finely; chop the parsley finely.

3. 3

   Crush the dry chickpeas roughly in a bowl with a fork or a potato masher, so that some chunky pieces remain.

4. 4

   Mix in the onion, the garlic, the parsley, the egg, the breadcrumbs, the salt, the pepper, the ground cumin and the sweet paprika and knead everything firmly into a mixture you can shape.

5. 5

   With damp hands, shape the mixture into twelve flat patties and brush both sides thinly with the rapeseed oil.

6. 6

   Preheat the airfryer to 190 °C.

7. 7

   Cut a piece of baking paper to the size of the basket; it must not stick out over the rim. Lay the patties on it in a single layer with space between them and do not stack anything — their weight holds the paper down; cook larger quantities in two runs. Cook at 190 °C.

8. 8

   Turn the patties carefully with a wide spatula so they do not break. Finish cooking at 190 °C until both sides are golden brown and firm.

9. 9

   Serve the patties with the herb quark.