Delicate and soft, outwardly similar to meat, and the taste is reminiscent of peas - chickpea cutlets. Cooking secrets and 4 delicious step-by-step recipes.
Recipe content:
- How to cook chickpea cutlets - cooking secrets
- Chickpea and vegetable cutlets in the oven
- Chickpea cutlets with tomato in a pan
- Chickpea cutlets with cabbage
- Chickpea cutlets with dried fruits
- Video recipes
Chickpeas are an ecologically pure legume that is a traditional dish of the East. This is a Turkish pea variety, which is completely different in shape from the classic one. This bean variety is good for our body. It is used for vegetarian and lean dishes. Chickpea cutlets are tasty and satisfying. They're not just for vegans and fasting people. If you love to cook and eat new dishes, this recipe will also delight you.
How to cook chickpea cutlets - cooking secrets
- Chickpeas are a solid food product, therefore they need to be pre-soaked.
- For soaking legumes, water is used 3-4 times more than the amount of cereals.
- Pour chickpeas with water at room temperature and leave in a cool place to avoid fermentation.
- The legume will swell and soften after 12 hours.
- Before cooking, be sure to wash the swollen chickpeas under running water.
- For cooking, fill it with cold water only.
- Without soaking, the legume is cooked for about 1.5-2 hours. But then most of the vitamins will be evaporated.
- Salt is added 1, 5 hours before the end of cooking.
- To make the mass more sticky, and the cutlets do not fall apart during frying, add a couple of tablespoons of flour to it.
- If you add a lot of spices, the bean flavor will be lost. But nevertheless, one cannot do without spices, tk. in the east, spices are half the success of a dish. Therefore, you can add a little of them.
- Chickpeas are fried very quickly.
- Form patties no thicker than 1.5 cm.
- You do not need to pour a lot of oil into the pan; it is enough to cover the bottom of the pan.
- It is ideal to serve sauce with chickpea cutlets.
Chickpea and vegetable cutlets in the oven
The principle of cooking chickpea cutlets is almost the same, the difference is reduced only to the use of spices and seasonings. Try the recipe for delicious chickpea cutlets with vegetables. They are very juicy and soft.
- Caloric content per 100 g - 156 kcal kcal.
- Servings Per Container - 4 Servings
- Cooking time - 1 hour 20 minutes, plus time for soaking and boiling chickpeas
Ingredients:
- Chickpeas - 250 g
- Salt - 2 pinches
- Sweet bell pepper - 1 pc.
- Ground black pepper - a pinch
- White cabbage - 300 g
- Semolina - 4 tablespoons
- Carrots - 1 pc.
Step-by-step cooking of chickpea cutlets and vegetables in the oven, recipe with photo:
- Pour chickpeas with cold water and leave until morning so that it absorbs the liquid and doubles in volume.
- Rinse it in the morning and grind it with a blender.
- Chop the white cabbage into large pieces, send to the blender with the chickpeas and chop into small crumbs.
- Pepper seeds and cut into small cubes.
- Peel and grate the carrots.
- Combine food, add semolina, salt and pepper. Mix well.
- Form into round patties and refrigerate for half an hour.
- Put them on a greased baking sheet and send them to a heated oven to 180 degrees for half an hour.
Chickpea cutlets with tomato in a pan
The recipe for delicious and original chickpea cutlets with tomato is very satisfying. The dish will suit vegetarians and simply gourmets looking for new taste emotions.
Ingredients:
- Chickpeas - 300 g
- Tomato paste - 1 tablespoon
- Onion - 1 pc.
- Garlic - 2 cloves
- Ground crackers - for breading
- Vegetable oil - for frying
- Salt - 1 tsp
- Ground black pepper - a pinch
Step-by-step cooking of chickpea cutlets with tomato in a pan, recipe with photo:
- Pass the pre-soaked chickpeas through a meat grinder.
- Twist the peeled onions and garlic as well.
- Salt, pepper and mix the mass. Minced meat should be the consistency of mashed potatoes. Add water if necessary.
- Put a frying pan with sunflower oil over medium heat and heat.
- Form into flat patties and coat them in the breadcrumbs.
- Fry them for 5-7 minutes on each side until golden brown.
Chickpea cutlets with cabbage
Delicious and juicy chickpea and cabbage patties go well with almost any side dish. Products are required available, and cutlets do not crumble or fall apart.
Ingredients:
- Chickpeas - 250 g
- White cabbage - 100 g
- Garlic - 2 cloves
- Eggs - 2 pcs.
- Semolina - for breading
- Vegetable oil - for frying
- Salt - 1 tsp
- Ground black pepper - a pinch
Step by step cooking of chickpea cutlets with cabbage:
- Pre-soak chickpeas and grind with a blender.
- Pass the cabbage and garlic through a meat grinder.
- Combine the food and beat in the eggs. Season with salt and pepper.
- Mix all products and mold oval cutlets.
- Dip them in semolina and place in a preheated pan with vegetable oil.
- Fry them on both sides for about 6 minutes until golden brown.
Chickpea cutlets with dried fruits
Chickpea cutlets with dried fruits have a slightly higher calorie content than with vegetables. But on the other hand, they are very tasty, with a piquant sweetness and are suitable as a sweet dessert with tea or milk.
Ingredients:
- Chickpeas - 250 g
- Prunes - 50 g
- Raisins - 50 g
- Eggs - 2 pcs.
- Walnuts - for breading
- Vegetable oil - for greasing the baking sheet
- Salt - 1 tsp
Step-by-step preparation of chickpea cutlets with dried fruits:
- Soak the chickpeas to increase in volume and twist through a meat grinder.
- Pour the prunes and raisins with boiling water for 10 minutes. Dry with a paper towel and grind with a blender.
- Combine chickpeas, dried fruits, eggs and salt. Stir.
- Grind the walnuts into crumbs.
- Form into round patties and breaded in ground nuts.
- Put them on a baking sheet and put them in a preheated oven to 180 degrees for half an hour.
Video recipes:
