Chickpea Cutlets
6 servings
30 minutes
These chickpea cutlets are not far removed from falafel: among other things, tahini is mixed into the mince. But thanks to shallots and spices, the intrusive pea flavor fades into the background, and due to the addition of flaxseed, the protein content ( which is in particular shortage during Lent) increases significantly. In short, not cutlets, but a miracle, tasty, healthy and their composition does not violate any prescriptions. And to avoid the sin of monotony and achieve taste harmony, serve chickpea cutlets with something expressively vegetable: guacamole, tomato salsa or ajvar.
1
Before thermal treatment, it is recommended to soak the chickpeas in room temperature water for about 12 hours. The ratio of peas to water should be 1:4. Never pour hot water over it, as this will only add hardness to the peas.
- Chickpeas: 800 g
2
Cook peas in the following order: after soaking, rinse the peas and cover with cold water. Bring to a boil, periodically skimming off the foam. Drain the first broth and pour hot water over the chickpeas. Leave to cook until fully done. This usually takes 1-2 hours.
- Chickpeas: 800 g
3
After boiling, you can drain the chickpeas in a colander.
- Chickpeas: 800 g
4
Form a product from chickpea mass into a round, flat shape with a thickness of 2-2.5 cm, like pancakes.
- Chickpeas: 800 g
5
Mix everything and make cutlets. Before shaping, sprinkle with chickpea flour to prevent sticking to the work surface.
- Chickpea flour: 100 g
- Chickpeas: 800 g
- Shallots: 200 g
- Vegetable oil: 10 ml
- Salt: to taste
- Flax seeds: 20 g
- Garlic powder: 7 g
- Tahini: 30 g
- Cumin (zira): 3 g
- Panko bread crumbs: 200 g
6
Place the prepared products on a baking sheet and bake at 180–200 degrees until done.
- Chickpeas: 800 g
7
This dish can be served with various side dishes, but it is not advisable to combine it with cabbage.
- Cabbage: 200 g