Cook the red lentils in three times the amount of water for 12 minutes.
Rinse the cooked chickpeas, e.g. from a jar, through a sieve.
Puree together with the cooked lentils.
Then add the spices in a bowl.
Add the potato flour and chickpea flour to the top and scald with a little hot water.
Finally, add the rolled oats and stir everything together.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Line a baking tray with baking paper.
Spread the individually cut dumplings on top.
Bake in the oven for 25 minutes.
