Chickpea cutlets - 8 simple and tasty recipes

Typically, legumes are used as an additive to meat dishes or instead of them - for example, when preparing salads, pilaf or soup. But have you tried to cook chickpea cutlets? Surprisingly tender, nourishing and delicious cutlets are obtained from these beans - both meat eaters and lovers of vegetarian cuisine will appreciate it.

Chickpea cutlets - simple and tasty

In fact, according to this recipe, even cutlets are not obtained, but hashbrowns - only chickpeas, not potato ones. It’s easy to prepare them, and the result will be not only pleasant on the tongue, but also for the wallet - you don’t need to use meat.

Components:

• 1 cup chickpeas;
• 1 onion;
• 2 eggs;
• 3 cloves of garlic;
• salt - preferably sea;
• oil - sunflower or sesame;
• black peppercorns;
• zira in the seeds.

The evening before cooking, the chickpeas must be washed and soaked in water for the night, so that it swells and becomes soft. Optimal - for a day. Minimum - 8 hours.

Next, your steps for cooking vegetarian chickpea cutlets:

1. Grind the swollen chickpeas to a puree condition. You can use a blender with a bowl or skip chickpeas through a meat grinder. In the second case, a more homogenized consistency is obtained.
2. After chickpeas, chop the garlic and onions.
3. Stir the chickpeas and onions with garlic well.
4. Add minced eggs, salt and spices as you wish.
5. Now you need to form cutlets - roll the ball and crush it. The average thickness of the cutlet is one and a half centimeters.
6. Heat the pan in the selected oil.
7. Fry the patties on both sides until crisp.

Be sure to serve finished products with some sauce or salad.

With lentils

Products for cutlets:

• 1 cup chickpea;
• 1 cup red lentils;
• 1 medium-sized carrot;
• a bunch of parsley;
• a piece of bread;
• olive oil;
• salt.

Products for sauce:

• 4 sweet peppers;
• a bunch of parsley;
• 2 tablespoons of balsamic sauce;
• 1/3 cup vegetable oil;
• a spoonful of chili sauce.

Cooking is simple and delicious:

1. Soak chickpeas and lentils overnight. If there is no time and desire to soak beans, then you can use a canned product.
2. Crush chickpeas and lentils with a potato masher to a puree state.
3. Grate carrots and add to mashed potatoes.
4. Chop the parsley.
5. Grate bread to make crumbs.
6. Add greens and bread to the minced meat.
7. Stuffing salt and knead 5 minutes. Allow to stand so that the ingredients combine. Can be refrigerated.
8. Form cutlets and fry on both sides in a pan until rosy.

The sauce is made even easier:

1. Peppers and peel, wash, chop and send to the oven for half an hour.
2. Cool baked peppers, remove the skin and grind with a blender.
3. Add the rest of the sauce ingredients to the peppers.
4. Cook the sauce for 10 minutes in a ladle on the stove.
5. Put chopped parsley in the final dressing.

Serve hot cutlets with bright, juicy pepper sauce.

Eggless Lenten Recipe

Components:

• 1 cup chickpea;
• 1 medium carrot;
• 1 clove of garlic;
• 1 onion;
• 3 tbsp. tablespoons of water;
• vegetable oil;
• 3 tbsp. tablespoons of flour;
• salt, spices - curry is perfect.

Cooking lean chickpea cutlets:

1. Soak chickpeas in water for a day - the only way it will retain its taste and does not require cooking.There should be a lot of liquid - it is better to pour 2 times more water than chickpea. When the beans swell, drain excess water and rinse the chickpeas.
2. Pass the chickpeas through a meat grinder with a fine wire rack or grind in a blender. In the second case, grind a little so that a uniform mass is obtained at the finish.
3. Through a vegetable cutter from the same meat grinder, skip the carrots, onions, garlic.
4. Add to the chickpea vegetables, 2 tablespoons of vegetable oil and 3 tablespoons of water and 3 tablespoons of flour, salt and pour a pinch of curry.
5. Stuff the minced meat well.
6. Form flat cutlets, ram them between the palms so that they do not fall apart.
7. Fry in oil on both sides.

If the cutlets are difficult to turn, they fall apart and crumble, add another spoonful of flour and water. And so on until the consistency is optimal.

Vegetarian cutlets from chickpeas and carrots

Many culinary experts attribute this recipe to Mexican cuisine - in any case, it turns out very tasty and nutritious.

Components:

• chickpeas - 1 glass;
• 1 head of onion or a bunch of green;
• 1 medium carrot;
• 3 cloves of garlic;
• 2 eggs;
• salt;
• curry;
• a small bunch of greenery;
• water - 2-3 tablespoons;
• olive oil - you can use any other.

Cooking vegetarian chickpea cutlets:

1. Soak chickpeas for a day in a large volume of water.
2. Grind the soaked beans to a mushy state - in a meat grinder or blender.
3. Pass carrots and garlic through a grater.
4. Chop the onion as small as possible.
5. Chop greens.
6. Mix all the ingredients and knead the minced meat for 5 minutes.
7. Sculpt small balls, then squeeze them and squeeze so that they are dense.
8. Fry for 2-3 minutes on each side.

If you wish, you can also put out cutlets with a spoon of water for several minutes - so they will be softer and juicier.

How to cook with cabbage

Products for the recipe:

• 1 cup chickpea;
• 400 g of white cabbage (you can use any other: broccoli, cauliflower, red cabbage);
• 4-5 tablespoons of white flour;
• salt;
• curry or other seasonings and spices;
• cooking oil.

How to cook chickpeas and cabbage cutlets:

1. Soak the chickpeas overnight.
2. Throw the swollen peas into a blender.
3. Chop cabbage and put in chickpeas.
4. Grind the products until mashed.
5. Add the rest of the ingredients.
6. Fashion cutlets.
7. Fry under the lid on both sides until golden brown.

If you fry cutlets under the lid, they will be juicier and softer.

Chickpea meatballs with mushrooms

Ingredients for the recipe:

• chickpeas - 400 g;
• mushrooms - champignons are perfect - 250 g;
• 1 shallot;
• flour - 1 tbsp. l .;
• olive oil - 1 tbsp. l .;
• garlic - 1 clove;
• a bunch of any greenery;
• salt;
• dried or smoked sweet peppers - 1 tsp;
• dried thyme - a pinch.

Cooking:

1. Boil chickpeas.
2. Heat the pan and fry sweet pepper.
3. Finely chop the onion and grate the garlic. Mix and fry until light golden color.
4. Grind the mushrooms and add to the onion. Fry for another 10-15 minutes.
5. Mash the chickpeas with a spoon or fork, but not very much.
6. Add the remaining ingredients to the chickpea, mix the minced meat.
7. Fashion cutlets.
8. Fry in a pan on both sides or bake in the oven - after 6-7 minutes you will need to turn the patties by hand.

They go well with a salad of fresh vegetables.

The original version with tomato

Components:

• 1 cup chickpeas;
• 2 tbsp. l tomato paste;
• 1 onion;
• 2 eggs;
• 3 cloves of garlic;
• salt;
• sesame oil;
• black peppercorns;
• zira in the seeds.

Cooking:

1. Soak the chickpeas overnight.
2. Throw the swollen peas into a blender.
3. Chop onion, garlic, beat eggs and put to chickpea.
4. Grind the products until mashed.
5. Add the rest of the ingredients.
6. Roll balls, flatten and fry in sesame oil.

Juicy chickpeas in the oven

The components of the recipe:

• chickpeas - 1 glass;
• white cabbage - 400 g;
• sweet pepper - 1 pc.;
• carrots - 1 pc.;
• salt, pepper - at the discretion;
• semolina or flour - a few spoons.

Cooking:

1. Pour chickpeas with water at night - there should be 4 times more water than peas.
2. In the morning, drain the water and rinse the beans.
3. If desired, you can boil for 15-20 minutes, then make mashed peas.
4. Cut cabbage and carrots into slices and grind in a blender or in a meat grinder.
5. Bell pepper cut into small pieces.
6. Mix all the ingredients, add a little water.
7. Put the minced meat in the refrigerator for 1 hour - to become more sticky.
8. Divide the minced meat into balls, squeeze and put in a baking dish.
9. Oven 30 minutes.

Pour the patties well with tomato sauce or dressing made of sour cream and garlic.