Kichererbsenmehl-Zucchini-Puffer mit Sojajoghurt

Zubereitung

1. Grate the zucchini, salt it and squeeze out the water after 5 minutes.
2. Mix it with the chickpea flour, a little water, pepper and cumin into a thick batter.
3. Fry small fritters in the olive oil for 3 minutes on each side.
4. Serve with the soy yogurt mixed with garlic and sprinkle with the pumpkin seeds.