Chickpea Cutlets Recipe
Introduction: Chickpea cutlets, a delightful vegan dish packed with protein and flavor, offer a satisfying meal option for vegans and non-vegans alike. These savory patties combine the wholesome goodness of chickpeas, the nutty richness of flax seeds, and the vibrant flavors of onions and carrots, all bound together with a touch of chickpea flour. Whether served as a main course or as a flavorful addition to salads or sandwiches, these cutlets are sure to impress with their texture and taste.
Ingredients:
- 200g Chickpeas
- 50g Flax seeds
- 1 Onion
- 1 Carrot
- 200g Pea or Chickpea Flour
- Salt, Pepper, and Spices to taste
- Mustard Oil for frying
Preparation:
- Begin by soaking the chickpeas in water for 8-10 hours to soften them.
- After soaking, cook the chickpeas in plenty of water until they are 80% done. Reserve some of the cooking water for later use.
- Drain the cooked chickpeas and set them aside to cool.
- While the chickpeas cool, grate the carrot using a fine grater and finely chop the onion.
- In a small bowl, soak the flax seeds in warm water for 15-20 minutes to create a flax “egg.”
- Once the chickpeas are cooled, mash them using a fork, potato masher, or blend them for a smoother texture.
- Add the grated carrot, chopped onion, and soaked flax seeds to the mashed chickpeas.
- Incorporate the chickpea flour into the mixture, along with salt, pepper, and any desired spices. Mix until well combined.
- If the mixture appears too dry, gradually add some of the reserved chickpea cooking water until the desired consistency is reached.
Cooking:
- Heat a frying pan over medium heat and add mustard oil to coat the bottom.
- Using your hands or a spoon, shape the chickpea mixture into patties of desired size and thickness.
- Carefully place the patties into the hot oil, ensuring they are not overcrowded in the pan.
- Cook the cutlets for 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
- Repeat the cooking process with the remaining chickpea mixture until all cutlets are cooked.
Serving:
- Serve the freshly cooked chickpea cutlets hot, accompanied by your favorite sauce or condiments.
- These cutlets pair wonderfully with a tangy tahini sauce, a zesty tomato chutney, or a creamy avocado dip.
- Garnish with fresh herbs or a squeeze of lemon juice for an extra burst of flavor.
Conclusion: With their hearty texture and delicious flavor, chickpea cutlets are a versatile addition to any plant-based menu. Whether enjoyed as a protein-packed main course or a flavorful side dish, these cutlets are sure to please both vegans and omnivores alike. Experiment with different spices and seasonings to customize the flavor profile to your liking. Enjoy the wholesome goodness of chickpea cutlets for a satisfying and nutritious meal experience.
CHIPE CUTLETS
INGREDIENTS
Chickpeas 200g
Flax seeds 50g
Onion 1 pc.
Carrots 1 pc.
Pea or chickpea flour 200g.
COOKING
Soak the chickpeas for 8-10 hours, then cook in plenty of water until 80% of the water has boiled away. Drain the water into a separate glass.
Mash the chickpeas with a fork or potato masher, or blend until pureed, the bender cutlets will turn out more airy and soft.
Grate the carrots on a fine grater, finely chop the onion and add to the chickpeas.
Soak flax seeds in a small amount of warm water for 15-20 minutes and add to chickpeas.
Add flour, salt, pepper, spices – mix.
Cook in a frying pan using mustard oil, fry on both sides.
Serve with your favorite sauce♡