Ingredients:For the filling: 500 g of cabbage 100 g of onions 100 g of carrots 60 ml of vegetable oil 1 teaspoon of salt Pepper 400 g of cooked chickpeas For the batter: 240 ml of plant-based milk (such as almond, soy, or oat) 3 tablespoons of ground flaxseed Half a teaspoon of salt 100 Read this story
