Chickpea cutlets
8 servings
60 minutes
Chickpea patties are an unusual and nutritious dish that combines simplicity of preparation with exquisite flavor. Their roots can be found in Mediterranean and Eastern cuisine, where chickpeas are valued for their nutrition and delicate nutty taste. In this recipe, chickpeas are turned into a soft and aromatic puree seasoned with warm spices—cardamom, turmeric, and cumin. These spices not only give the patties a rich Eastern aroma but also make them healthier. Baked to a golden crust, chickpea patties are crispy on the outside and tender on the inside. They can be served as a standalone dish with vegetables and sauces or used as a base for burgers, replacing meat patties. A great choice for those seeking an alternative to traditional meat dishes!
1
Soak the chickpeas in water with 1 teaspoon of baking soda.
- Chickpeas: 200 g
- Soda: 1 teaspoon
2
After 6-8 hours, change the water, add salt, and cook until ready (about half an hour). Drain the chickpeas in a colander and let the water drain. Heat the cumin seeds in a dry pan, then grind them into powder using a mortar.
- Cumin seeds (jeera): 1 teaspoon
3
Preheat the oven to 180 degrees. Mash the boiled chickpeas into a puree, add ground spices, turmeric, salt, finely chopped dill, and minced onion and garlic. Mix into a homogeneous mass.
- Turmeric: 1 teaspoon
- Dill: 1 bunch
- Onion: 1 head
- Garlic: 2 heads
4
With wet hands, shape small patties and place them on a baking sheet lined with paper.
5
Bake in the oven for ten minutes.