Spicy Chickpea Cutlets Recipe
Cutlets of chickpeas, vegetables and spices: turmeric; cumin; pepper-Cayenne. Healthy and delicious food.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
For cutlets:
For filing:
Instructions
  1. Time for cooking cutlets I give without soaking and boiling chickpeas. Chickpeas need to be soaked overnight. It will swell and increase in size. In the morning, drain the water, pour fresh and put it on the stove for 1 hour. Do not add salt! To prepare cutlets, I will take 1 Cup of boiled chickpeas with a capacity of 250 ml.
  2. She poured olive oil into a saucepan. I warmed it up and laid out the chopped garlic. After a few minutes, the onion is randomly cut. Gilded. Turn of carrots. Then put the vegetables under the lid until ready on a low heat.
  3. I added spices to the vegetables: cumin, turmeric and Cayenne pepper. Stirred, then added a couple more minutes, put the chickpeas. She kept it on low heat for a minute and took it off the stove. Slightly cooled and transferred to a combine with a chopper attachment from the bottom. You can use any chopper or blender.
  4. Chopped chickpeas with vegetables. Put in another bowl, broke the egg, put together with a silicone spatula and salt to taste. Added 2 tbsp of wheat flour.
  5. I made the final mince, connecting everything well. Formed cutlets. I x to form a round. I’ll make hamburgers with a couple of them. Rolled cutlets in breadcrumbs. Heat the pan. It is better to fry the cutlets in a minimum amount of oil and use a non-stick frying pan. I greased the pan, heated it, and laid out the cutlets. Over medium heat, fry the cutlets on one side, turn them over easily, reduce the heat to a minimum, and finish cooking the cutlets on the other side.
  6. Cutlets are ready. I put them in a ceramic dish under the lid.
  7. Served on lettuce leaves with tomato sauce. I put the olives on and added micro – green-sprouted chickpeas, which I grow on the window.
  8. Eat!
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