Chickpea cutlets - 8 simple and delicious recipes

Chickpea cutlets - simple and tasty

In fact, this recipe doesn’t even make cutlets, but hashbrowns—only chickpeas, not potato ones. They are easy to prepare, and the result will not only be pleasant on the tongue, but also on the wallet - after all, you don’t need to use meat.

Components:

1 mug of chickpeas;
1 onion; 2 eggs; 3 cloves of garlic; salt - preferably sea salt; oil - sunflower or sesame; black pepper in peas; cumin in seeds. The evening before cooking, wash the chickpeas and soak them in water overnight so that they swell and become soft. Optimally - for a day. Minimum - 8 hours.

Here are your steps for preparing vegetarian chickpea cutlets:

Grind the swollen chickpeas to a puree.
You can use a blender with a bowl or pass the chickpeas through a meat grinder. In the second case, you will get a more homogenized consistency. Following the chickpeas, chop the garlic and onion. Mix chickpeas and onion with garlic well. Add eggs, salt and spices to the minced meat at your discretion. Now you need to form the cutlets - roll the ball and press it down. The average thickness of the cutlet is one and a half centimeters. Heat a frying pan in your chosen oil. Fry the cutlets on both sides until crisp. Be sure to serve the finished products with some sauce or salad.

With lentils

Products for cutlets:

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

Ingredients for the sauce:

4 sweet peppers; a bunch of parsley; 2 spoons of balsamic sauce; 1/3 cup vegetable oil; spoon of chili sauce.

Cooking is simple and tasty:

Soak chickpeas and lentils overnight. If you don’t have the time or desire to soak legumes, you can use a canned product.
Mash the chickpeas and lentils with a potato masher until smooth. Grate the carrots and add to the puree. Chop the parsley. Grate the bread to create crumbs. Add greens and bread to the minced meat. Salt the minced meat and knead for 5 minutes. Let sit until the ingredients combine. Can be put in the refrigerator. Form cutlets and fry on both sides in a frying pan until golden brown.

The sauce is even easier to prepare:

Peel and wash the bell peppers, chop and place in the oven for half an hour.
Cool the baked peppers, remove the skins and grind with a blender. Add the rest of the sauce ingredients to the peppers. Cook the sauce for 10 minutes in a saucepan on the stove. Add chopped parsley to the final dressing. Serve the cutlets hot with a bright, juicy pepper sauce.

Cutlets with garlic, chickpea flakes

Chickpeas contain insoluble dietary fiber and are therefore a healthy source of carbohydrates. Fiber helps reduce cholesterol levels in the blood and cleanses the intestines of waste and toxins. Chickpeas are beneficial for cardiovascular health and are a good source of antioxidants.

Method for preparing cutlets:

• Mix the contents of a large bag of cereal and a small bag of spices in a bowl (add grated vegetables and herbs if desired).
• Add 400 ml hot water, milk, whey or cream.
• Mix thoroughly and leave to swell for a few minutes. If the liquid is less than normal, the cutlets will be a little dry, if more, it will take a little more time to swell.
• Form into patties about 1-1.5 cm thick.
• Bread and fry in a frying pan in well-heated oil (oil layer 1-2 mm) over high heat (so that they are saturated with oil) until golden brown (3-5 minutes)
• The finished cutlets can be poured with tomato sauce.

Bon appetit!

Minced meat can also be used to prepare pates, navy pasta, vegetable meatballs, as a filling for pies, dumplings, cabbage rolls or as a side dish.

A packet of cereal will yield 600g of minced meat or 12 medium-sized cutlets.

Tips for cooking cutlets:

• If you do not add vegetables, but use only cereal, then water (milk, whey) is added 2 to 1. (2 parts liquid to 1 part cereal)
• If you add chopped vegetables, then use liquids 1 to 1 with flakes.
• It’s easy to diversify the cutlet menu by using different vegetables.
• Carrots, potatoes, and cauliflower are combined with chickpea flakes. The cutlets become more tender if you add cream to the minced meat. Experiment and you will succeed.

Recipe for making porridge “Heroic Strength”:

Ingredients:

• Lentil flakes 1/3 cup
• Chickpea flakes 1/3 cup
• Pea flakes ½ cup
• Rock salt 1 tsp. Ground coriander 1/3 tsp.
• Allspice 4 peas
• Bay leaf 1 pc.
• Butter 10 gr. (1-2 slices)
• Water (boiling water) 1.5 cups (a little more is possible)

Preparation:

• Mix all ingredients, pour boiling water and cover with a lid.
• Let it brew for 20 minutes.
• Then stir again and you're done.
• If desired, you can sprinkle with herbs or grated cheese.

Tips: If you replace butter with olive oil or other vegetable oil, you can eat porridge during Lent.

Recipe for “Puree Soup”:

Ingredients:

• Chickpea flakes (or mung bean) 1.5 cups
• Potatoes 3 pcs. medium size (instead or in addition, it’s very tasty to add cauliflower)
• Carrot 1 pc. small
• Water 1.6 l.
• Rock salt 1/3 tbsp.
• Bay leaf 3 pcs.
• Allspice 4-5 peas
• Grated clove of garlic (or asafoetida ½ tsp)
• Butter 20-30g. (or any of your choice)

Preparation:

• Cut the potatoes into cubes and place in boiling water.
• Grate the carrots on a coarse grater. Heat the oil, add spices, fry for 20 seconds and add carrots, stir. Simmer until the carrots are ready. Then add to the soup.
• Once the potatoes are cooked, add mung bean flakes, salt and cook for about 10 minutes. Remove from heat and puree using an immersion blender. Add greens if desired.

Recipe for Stuffed Peppers:

Ingredients:

• 1 cup lentil flakes (chickpeas or beans)
• 0.5 cups short grain rice
• 1 medium sized carrot
• 2-3 tbsp. spoons of ketchup or tomato paste
• bell pepper - 6 pcs. medium size
• 3-5 tbsp. tablespoons vegetable oil
• seasonings and salt to taste

Preparation:

• Boil rice in salted water.
• Pour boiling water over the flakes, let stand for 10 minutes, squeeze out excess water, fry in oil, adding salt and seasonings to taste.
• Grate the carrots on a coarse grater and lightly fry in oil.
• Mix rice, cereal, carrots and ketchup. The filling is ready.
• Peel the peppers from seeds, lightly grate with salt, and stuff with filling.
• Place the peppers in a saucepan or deep frying pan with the holes facing up, add a few tbsp. spoons of water, close the lid tightly, simmer in the oven until cooked for about an hour over medium heat.

Nourishing and tasty. An excellent hot appetizer for the second course. You can decorate with olives, herbs, sauce or cream.

Bon appetit!

Ingredients: natural chickpea flakes, natural barley flakes, chickpea breading, salt, garlic, turmeric, black pepper.

Shelf life: 9 months.

Number of cutlets: 12

Application: cutlets, meatballs, casseroles, dumplings, pies, stuffed vegetables, meatballs.

100% natural product.

Nutritional value per 100g:

• proteins - 19.2 g;
• fats - 2.2 g;
• carbohydrates - 54.8 g.

Energy value - 307 Kcal.

One package contains 230 g of minced meat, for 12 cutlets.

Lenten recipe without eggs

Components:

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

Preparing lean chickpea cutlets:

Soak the chickpeas in water for a day - this is the only way they will retain their taste and do not require cooking. There should be a lot of liquid - it is better to pour 2 times more water than chickpeas.
When the beans swell, drain off the excess water and rinse the chickpeas. Pass the chickpeas through a meat grinder with a fine grid or grind in a blender. In the second case, grind a little at a time so that the final result is a homogeneous mass. Pass carrots, onions, and garlic through a vegetable cutter from the same meat grinder. Add vegetables, 2 tablespoons of vegetable oil and 3 tablespoons of water and 3 tablespoons of flour to the chickpeas, add salt and a pinch of curry. Mix the minced meat well. Form flat cutlets, press them between your palms so that they do not fall apart. Fry in oil on both sides.

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

Recipe for “Lenten vegan mayonnaise and chickpea-carrot cutlets”:

Soak the chickpeas overnight. I forgot to determine the weight of dry chickpeas, I can say that I took a couple of handfuls. In the morning I came to my senses and weighed the already soaked beans. It is their weight – 250g – that is indicated in the list of ingredients.

Grind the chickpeas washed under running water. A processor, blender or meat grinder will do an excellent job with this task.

Finely chop the onion and garlic, grate the carrots on a fine grater.

Add lemon juice, Worcestershire (can be replaced with soy) sauce, flour, freshly ground pepper, sugar, nutmeg to the chickpea paste, and add prepared vegetables there.

Mix the minced meat thoroughly using a spatula.

Form the minced meat into cutlets. They hold up well, don’t fall apart, and are completely problem-free! Bread the cutlets in flour (I got 6 from the specified amount of ingredients) and set them aside for the time it takes to prepare the “mayonnaise.”

Pour 2 tbsp into a bowl. l. (with a small heap) flaxseed flour. In the absence of one, you can grind the flax seed in a coffee grinder.

Pour boiling water over flaxseed flour and mix thoroughly until smooth. Set the resulting mixture aside and let it cool slightly. In the meantime, prepare the rest of the ingredients for the sauce: squeeze the juice from the lemon, measure out the vegetable oil, salt, I also ground the sugar in a mortar.

Combine brewed flaxseed flour, mustard, sugar, salt, lemon juice in a bowl and grind it all with an immersion blender. The result is a rather thick and sticky mass.

With the blender running, add oil. Beat for a couple of minutes until smooth. "Mayonnaise" is ready.

All that remains is to fry the cutlets on both sides in vegetable oil until golden brown. Garnish with seasonal vegetables and to taste.

Cheers!

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum: https://forum.povarenok.ru/viewtopic.php?f=34&t=4664

Vegetarian chickpea and carrot cutlets

Many chefs 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 spoons; olive oil - you can use any other oil.

Prepare vegetarian chickpea cutlets:

Soak the chickpeas for a day in a large volume of water.
Grind the soaked beans until mushy - in a meat grinder or blender. Grind carrots and garlic through a grater. Chop the onion as finely as possible. Chop the greens. Mix all ingredients and knead the minced meat for 5 minutes. Make small balls, then press them down and squeeze them until they are tight. Fry for 2-3 minutes on each side. If you wish, you can also simmer the cutlets with a spoonful of water for a few minutes - this will make them softer and juicier.

Recipe: Chickpea cutlets. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chickpea cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of chickpea cutlets is 89.1 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook with cabbage

Products for the recipe:

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

How to cook chickpea and cabbage cutlets:

Soak the chickpeas overnight.
Place the swollen peas into a blender. Chop the cabbage and add to the chickpeas. Grind the products to a puree. Add remaining ingredients. Make cutlets. Fry covered on both sides until golden brown. If you fry the cutlets under the lid, they will be juicier and softer.

Useful tips

To make the dish even more tasty and aromatic, you can use the following cooking tips:

• If you did not have time to soak the peas, then you need to cook them a few minutes longer;
• In order for the chickpea puree to reach the desired consistency, you need to add water, or it is better to use the water in which the peas were boiled;
• It would be useful to add finely chopped celery to the chickpea mince;
• Instead of wheat flour, for a more proper dish, you should use oat bran;
• The following spices will be appropriate in these recipes: black pepper, coriander, ginger, curry, turmeric.

Chickpea cutlets will diversify your Lent table and delight your household with its unusual taste. Also, a product cooked in the oven or steamer will not only be a tasty dinner option, but also very healthy with a minimum of harmful ingredients.

Chickpea cutlets 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 pepper - 1 tsp; dried thyme - a pinch.

Preparation:

Boil chickpeas.
Heat a frying pan and fry the bell peppers. Finely chop the onion and grate the garlic. Mix and fry until light golden brown. Chop the mushrooms and add to the onions. Fry for another 10-15 minutes. Mash the chickpeas with a spoon or fork, but not too much. Add the remaining ingredients to the chickpeas and mix the minced meat. Make cutlets. Fry in a frying pan on both sides or bake in the oven - after 6-7 minutes you will need to turn the cutlets by hand. They go well with fresh vegetable salad.

Original version with tomato

Components:

1 mug of chickpeas; 2 tbsp. l. tomato paste; 1 onion; 2 eggs; 3 cloves of garlic; salt; sesame oil; black pepper in peas; cumin in seeds.

Cooking:

Soak the chickpeas overnight. Place the swollen peas into a blender. Chop the onion, garlic, beat the eggs and add to the chickpeas. Grind the products to a puree. Add remaining ingredients. Roll into balls, flatten and fry in sesame oil.

Juicy chickpea cutlets in the oven

Recipe ingredients:

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

Cooking:

Pour water over chickpeas overnight - there should be 4 times more water than peas.
In the morning, drain the water and rinse the beans. If desired, you can boil for 15-20 minutes, then puree the peas. Cut the cabbage and carrots into slices and grind in a blender or meat grinder. Cut the bell pepper into small pieces. Mix all ingredients, add a little water. Place the minced meat in the refrigerator for 1 hour to make it more sticky. Divide the cooled minced meat into balls, press down and place in a baking dish. Bake for 30 minutes. Drizzle the cutlets well with tomato sauce or sour cream and garlic dressing.