Chickpea cutlets with red onion and coriander salad
4 servings
30 minutes
Chickpea patties with red onion and coriander salad are a wonderful combination of heartiness and freshness. This recipe, inspired by Russian cuisine, combines Eastern spices and traditional cooking techniques. Tender chickpea patties fried to a golden crust have a light nutty note highlighted by the aroma of coriander and cumin. The red onion salad soaked in lemon juice and fresh cilantro adds zest and freshness to the dish, balancing the density of the patties. Yogurt adds creaminess and a slight tang, making it perfect for a light lunch or dinner. Serving with warm bread or fresh vegetables turns it into a true gastronomic celebration that delights both gourmets and health food lovers.
1
Soak the chickpeas in cold water overnight. Drain the liquid, add clean cold water, a pinch of salt, bring to a boil, and simmer for 30 minutes. Drain the liquid.
- Chickpeas: 225 g
- Salt: to taste
2
Chop the coriander leaves, leaving a few sprigs for garnish.
- Fresh cilantro (coriander): 40 g
3
Grate the peel of half a lemon and squeeze out the juice.
- Lemon: 0.5 piece
4
Peel the red onion and slice it into thin half-rings, mix with a teaspoon of grated lemon zest and lemon juice (leave 2 teaspoons of juice for the patties), add 3 tablespoons of coriander leaves, and let it steep for at least 30 minutes.
- Red onion: 1 head
- Lemon: 0.5 piece
- Fresh cilantro (coriander): 40 g
5
Roast coriander and cumin seeds for 1-2 minutes (the seeds should brown and start to crackle). Transfer to a mortar and grind.
- Coriander seeds: 1 teaspoon
- Caraway seeds: 1 teaspoon
6
Chop the onion, green pepper, chili pepper, and garlic finely. Melt butter in a pan, sauté the chopped onion, peppers, and garlic for 5 minutes until soft. Add spices and turmeric, and hold for another 30 seconds.
- Onion: 1 head
- Green bell pepper: 1 piece
- Chili pepper: 2 pieces
- Garlic: 3 cloves
- Butter: 50 g
- Turmeric: 1 teaspoon
7
Chop the chickpeas in a food processor, mix with the remaining chopped coriander, add the onion mixture, 3 tablespoons of yogurt, 2 teaspoons of lemon juice, and the remaining lemon zest. Mix, season with salt and pepper.
- Chickpeas: 225 g
- Fresh cilantro (coriander): 40 g
- Onion: 1 head
- Yoghurt: 500 g
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
8
When the mass cools slightly, shape 8 patties, brush each with beaten egg, and coat in flour. Fry on both sides in vegetable oil until golden-brown crust forms (about a minute on each side).
- Chicken egg: 1 piece
- Coarse-ground flour: 3 tablespoons
- Vegetable oil: 2 tablespoons
9
Let the oil drain and serve with a salad of red onion and yogurt.
