Chickpea cutlets
6 servings
30 minutes
Chickpea patties are a wonderful dish that combines ease of preparation with rich flavor. Originating from Mediterranean culinary traditions, they resemble falafel but have a more delicate texture due to the addition of eggs. The crispy crust hides a fragrant, slightly grainy chickpea puree enriched with spices – cumin, black and red pepper. This recipe is perfect for those seeking an alternative to meat patties since chickpeas are high in protein and make the dish nutritious. A tzatziki sauce would be an ideal complement, adding a refreshing tanginess. The patties can be served with salad, a side dish or simply enjoyed as a standalone treat. They are great for both everyday meals and special occasions.
1
For the recipe, chickpeas need to be soaked for about 8 hours, but it's better to leave them in the fridge for a day. Nothing will happen to them; they will sit quietly.
- Chickpeas: 250 g
2
Now the chickpeas need to be ground into a puree-like consistency. You can either pass them through a meat grinder or chop them in a blender - the choice is yours. In a blender, it turns out quite coarse, but I like it; you can feel the texture.
- Chickpeas: 250 g
3
Peel the onion and garlic, and process them the same way as the chickpeas.
- Onion: 1 piece
- Garlic: 3 cloves
4
Add the eggs, all the spices as per taste, and salt.
- Chicken egg: 2 pieces
- Sea salt: to taste
- Cumin seeds (jeera): to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
5
Now you can either make chickpea balls in advance or shape them and place them directly on the pan. I will only say that the patties should not be thicker than one and a half centimeters to cook through. Chickpeas fry very quickly (on an electric stove at setting 7, they can start burning in just a minute). You don't need to add much oil, just enough to prevent sticking. Fry until golden brown on each side, then heat again on each side.
- Vegetable oil: to taste
- Sesame oil: to taste
6
It would be great to prepare a sauce for the cutlets. Tzatziki would be just right!