Ingredients

• 1 kaiser roll (stale)*
• 500 g cooked chickpeas (or from a jar or can)
• 1 onion
• 1 tablespoon vegetable oil
• 300 g parsnip or parsley root
• 2 cloves garlic
• 1/2 cup broth or water
• 1/2 cup tahini
• salt, ground pepper, 2 tablespoons ground caraway (cumin), 1/2 teaspoon hot paprika
• 3 eggs
• optional: chili flakes, caraway seeds

Preparation

1. Buy a kaiser roll a day before and dry it, for example on a radiator. A day before, soak chickpeas and cook according to the recipe. Ready chickpeas from a jar or can, just drain.
2. Pour a tablespoon of oil or olive oil into a skillet and cook diced onion until translucent. Add peeled parsnip or parsley root grated on a grater, season with salt and pepper, and fry often, stirring, for approximately 5 minutes. Add minced garlic and fry for another 1-2 minutes.
3. Pour in broth, stir, cover, and cook for approximately 7-10 minutes until vegetables are tender.
4. Place chickpeas, vegetables from the skillet, crumbled roll, tahini, spices, and eggs in a food processor or blender. Grind everything thoroughly - chop, season with salt and pepper.
5. Transfer to a loaf pan lined with parchment paper. Bake without a lid in an oven preheated to 180°C for 1 hour.