Chickpea and Chilli Cutlets Recipe

Name: Chickpea and Chilli Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g chickpeas, soaked overnight and drained; 2 tablespoons flavourless oil; 1 small onion, finely chopped; 2 green chilies, deseeded and finely chopped; 1 garlic clove, minced; 2 teaspoons minced fresh ginger; 12-¾ teaspoon turmeric powder; 12-¾ teaspoon ground coriander; 12-¾ teaspoon ground cumin; 1 tablespoon lemon juice; 1 -2 tablespoon yoghurt; 3 -4 tablespoons chopped fresh coriander; salt; 1 egg, lightly beaten; 3 -4 tablespoons breadcrumbs; 2 -3 tablespoons flavourless oil

Servings: persons

225 g chickpeas, soaked overnight and drained
2 tablespoons flavourless oil
1 small onion, finely chopped
2 green chilies, deseeded and finely chopped
1 garlic clove, minced
2 teaspoons minced fresh ginger
12-¾ teaspoon turmeric powder
12-¾ teaspoon ground coriander
12-¾ teaspoon ground cumin
1 tablespoon lemon juice
1 -2 tablespoon yoghurt
3 -4 tablespoons chopped fresh coriander
salt
1 egg, lightly beaten
3 -4 tablespoons breadcrumbs
2 -3 tablespoons flavourless oil

1
Put the drained chickpeas in a saucepan and enough water to cover them and bring to boil, cover and simmer for about an hour till they are absolutely tender.
2
Drain them thoroughly and in a large bowl mash the chickpeas to a pulp (not puree - the chickpeas should still have their texture).
3
Add the oil in a saucepan and gently fry the onion, green chillies, garlic and ginger until softened but not browned, about 5-6 minutes.
4
Then add in the ground spices and fry for another 5 minutes.
5
Remove from heat and add them to the mashed chickpeas.
6
Add in the lemon juice, yoghurt and chopped coriander, season well and give it all a good mix.
7
When the mixture is cool enough to handle, form into 12 patties, they should be about 1/2 inch thick.
8
Coat each first with the beaten egg then the breadcrumbs.
9
Heat the oil for frying in a pan and when hot, fry the patties to a golden-brown colour, takes about 2-3 minutes on each side.
10
Drain well on kitchen paper and serve immediately.

3040

kcal

Calories

140

Fat

416

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 225 g chickpeas, soaked overnight and drained, 2 tablespoons flavourless oil, 1 small onion, finely chopped, 2 green chilies, deseeded and finely chopped, and more.

Yes, Chickpea and Chilli Cutlets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Chilli Cutlets

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