Chickpea cutlets with tomato salsa and basil
4 servings
30 minutes
Chickpea patties with tomato salsa and basil are an exquisite dish that combines the simplicity and sophistication of Mediterranean cuisine. Chickpeas, rich in protein, give the patties a tender texture, while parsley and lemon add freshness. Fried to a golden crust, they acquire an appetizing crunch. The tomato salsa with onion, garlic, and chili pepper provides a vibrant contrast of flavors—from the sweetness of tomatoes to spicy heat. Basil complements the aromatic composition with notes of spice. This dish pairs wonderfully with a light salad or flatbreads and can be an excellent option for a vegetarian dinner. The European culinary tradition is presented here in a modern interpretation, offering harmony of taste and health.
1
First, I made salsa. I hollowed out the tomatoes. I diced the flesh into small cubes. I did the same with the pepper, onion, and garlic. I mixed the result with olive oil, ground black pepper, and salt. I left the tomato salsa in the fridge for 30 minutes.
- Tomatoes: 2 pieces
- Green chili pepper: 1 piece
- Red onion: 0.5 piece
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
- Chickpeas: 500 g
- Parsley: 3 stems
- Lemon: 1 piece
- Onion: 0.3 piece
- Ground black pepper: to taste
- Salt: to taste
2
I rinsed the chickpeas under running water and let them dry.
3
I finely chopped the parsley leaves, grated the lemon, and grated the onion. I added all this to the peas, salted it, ground black pepper, and mixed it well with a spoon until it became a uniform paste.
4
I made patties from chickpea paste, rolled them in flour, and fried them in a hot pan with olive oil. The indicator of readiness was a golden and crispy crust.
- Wheat flour: to taste
- Chickpeas: 500 g