Finger Food - In between and everywhere

Soak fresh chickpeas in water overnight. - From the can: Drain well. Always wash thoroughly before eating.

Pour hot water over the bulgur, leave to steep for 10 minutes, then drain and squeeze out firmly. Drain the chickpeas and drain well. Roughly chop the parsley.

Season and puree all the ingredients, the puree
knead into a firm mass with your hands. If the mixture is too wet, add some flour or breadcrumbs.

Wet your hands and shape into balls the size of a walnut, place on a floured board and leave to rest for 30 minutes.
Fry in a pot or flatten the balls a little and bake in the pan, turning regularly.

Mix the flour and starch with the baking powder, then work it into a thick dough with a little water and let it swell for about 30 minutes.

Peel the banana, cut into slices approx. 3 cm thick and sprinkle with lemon juice.

Heat the oil in a saucepan (or fryer) and dip the banana pieces into the batter, then fry in hot oil until golden, drain on kitchen paper.

Heat the honey in a pan and toss the fried bananas in it. Sprinkle with some cinnamon.

Clean broccoli and carrots. peel carrots. wash vegetables. Divide the broccoli into small florets, cut the carrots diagonally into pieces approx. 3 cm long. Boil a pot with salted water. Add the carrot pieces and cook for 5 minutes.

After 3 minutes add broccoli florets and cook. Drain the vegetables in a sieve. Meanwhile, clean and wash the mushrooms. Beat some flour with cold water to form a smooth dough.

Wash, pat dry and chop the herbs. Heat the oil in a pan or saucepan with a high rim.
Spear the pieces of vegetables on a fork, dip into the batter and fry in the hot oil for 3-5 minutes until golden brown.

Add just enough veggies so they don't touch each other while frying. Arrange fried vegetables on a platter and garnish with parsley.

Peel the potatoes. Peel the garlic clove. Boil in salted water for 15 minutes.

Drain the potatoes and mix them with the oil in a saucepan.

Line the oven with baking paper and preheat to 220 degrees circulating air. Place the potatoes on the baking paper and roast for about 30-40 minutes until golden brown.

Sprinkle the baked potatoes with parsley and serve.

Soak fresh chickpeas in water overnight. - From the can: Drain well. Always wash thoroughly before eating.

Peel and crush the garlic and mix with the oil, then mix with the chickpeas. Season with salt, paprika and chili.

Line the oven with baking paper and preheat to 180 degrees. Place the chickpeas on the baking paper and roast for about 40 minutes until golden brown. Turn in between.

Serve the 'Knabbererbsen'.

Peel the potatoes and grate into a puree.
Peel the onion and also grate into a puree.

Mix together the grated ingredients, add 2 tablespoons of flour and season with salt and pepper.

Form small, flat cakes from the mixture. Heat 100 ml oil in a saucepan.

When the oil is hot, drop the formed fritters into the oil and cook for 3-5 minutes. Then serve.