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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chickpea and Chilli Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions