Chickpea Cutlets

Method5 steps · about 35 min

1. 1

   Step 1: Put the rinsed drained cooked chickpeas (500 g), chickpea flour (40 g), measured dough oil (30 g), dough salt and pepper in a food processor.

   Uses 500 g cooked chickpeas · 40 g chickpea flour · 30 g extra virgin olive oil · Fine salt to taste · Black pepper to taste

2. 2

   Step 2: Add green chili (to taste) to taste, turmeric (1 tsp), cumin (1 pinch) and the potato starch (40 g).

   Uses 40 g potato starch · green chili (to taste) · 1 tsp ground turmeric · 1 pinch ground cumin · 500 g cooked chickpeas with 40 g chickpea flour,30 g oil and dough seasoning

3. 3

   Step 3: Blend thoroughly until the initially dry mixture becomes malleable. If too dense, add an optional tablespoon of separate water or a little extra oil. For the coating batter, mix the 100 g type 00 flour with 130 g water and the separate coating salt until smooth.

   Uses 100 g type 00 flour · 130 g water · Fine salt to taste · 1 tbsp extra water to soften chickpea dough if needed · extra oil to soften dough if preferred, optional · chickpea base with potato starch, green chili, turmeric and cumin

4. 4

   Step 4: Shape portions of chickpea dough weighing about 120 g into flattened cutlets. Dip into the coating batter, then coat with breadcrumbs (to taste).

   Uses Breadcrumbs to taste · malleable chickpea dough, optionally softened with separate water/oil · 100 g flour mixed with 130 g water and separate coating salt

5. 5

   Step 5: Heat about 1 cm (1/2 inch) olive oil in a pan. Fry the cutlets for 2–3 minutes per side until golden, turn carefully and drain on absorbent paper. Repeat for all cutlets and serve with prepared vegetables if desired.

   Fry cutlets per side · 3 minUses Extra virgin olive oil to taste · prepared vegetables for serving, optional · approximately 120 g dough portions flattened and coated in batter then crumbs