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Vegetarian chickpea cutlets

Vegetarian Chickpea Patties

Easy-to-make chickpea patties for dinner. Chickpea patties are another go-to for a simple vegetarian or meatless menu. They come together fast and easily—as long as you've already got cooked chickpeas on hand. And you can cook the chickpeas ahead of time; they freeze beautifully. Cook up a whole batch at once, freeze it, and then use it a portion at a time in all sorts of dishes—patties, salads, even desserts.

Anna

Recipe author

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Composition / ingredients

Servings:

Chickpeas

Carrot

Onion

Garlic

Vegetable oil

All-purpose flour

Breadcrumbs

Salt

Pepper

Dry seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 9 % 5 g

Carbohydrates 71 % 39 g

258 kcal

GI: 84 / 0 / 16

Cooking method

Cooking time: 20 min

Step 1:

How do you make vegetarian chickpea patties? Gather your ingredients. Use a medium carrot and a medium onion, and have breadcrumbs or a breading mix ready. Season to taste—turmeric, paprika, cumin, and so on all work well.
Step 2:

Measure out the chickpeas, put them in a bowl, cover with water, and leave to soak overnight. In 6–8 hours the chickpeas will swell nicely and grow in size. Drain the soaking water afterward.
Step 3:

Put the chickpeas in a saucepan, cover with fresh clean water, and cook for 1 to 1.5 hours. Let the cooked chickpeas cool, then drain. By the way, the cooking liquid (aquafaba) can be used in other dishes—it's high in protein and whips up into a foam much like beaten egg whites.
Step 4:

Peel the carrot and onion. Grate the carrot on a coarse grater and chop the onion. Sauté them together in oil in a skillet until soft.
Step 5:

In a deep bowl, combine the cooked chickpeas, the sautéed carrot and onion, and the garlic pressed through a garlic press. Purée everything together with a blender or run it through a meat grinder. I used a blender.
Step 6:

Transfer the chickpea mixture to a bowl. Season to taste, including salt and pepper. Add a spoonful of flour to help the patties hold their shape. Mix well.
Step 7:

Shape the mixture into chickpea patties—any shape and size you like. Roll each patty in breadcrumbs or a breading mix (mine is a mix of breadcrumbs, bran, and flour).
Step 8:

Fry the patties in oil in a skillet over medium heat until golden brown on both sides. Serve the finished patties warm. Fresh vegetables or pasta make a good side.

Chickpeas are a legume, a cousin of the everyday peas we all know. They're one of the oldest crops on the planet, yet they've only become widely known to us fairly recently. This legume is something of a symbol of Middle Eastern and Mediterranean cooking, where it's the base for many delicious traditional dishes. Chickpeas can be used in all kinds of recipes, including desserts, pies, and casseroles. And their cooking liquid—aquafaba—whips up wonderfully and can serve as a base for meringues, marshmallows, and ice cream.
Important! The wrong skillet can ruin even the best recipe. For the full rundown on how to pick the perfect pan for different dishes, read here.
If you're using a pre-made spice blend, always check the ingredients on the label. These blends often already contain salt, so factor that in or you risk over-salting the dish.