Chickpeas are one of the many varieties of legumes. In most families, these large peas with small "tails" are not as popular and in demand as the same beans or peas, but not at all in their taste. Against. The taste of chickpea is not as bright as that of its legume counterparts. It is much softer and more tender, making it ideal for almost any dish. But vegetarians and fasting people especially appreciate chickpeas, since it is difficult to find a nutritious product. And if you've never tried chickpeas yet, now is the time to fix it! You can start with this simple recipe: veggie chickpea cutlets. In addition to the chickpea itself, the cutlets contain only onions, carrots and garlic - a vegetable set that can be found in every home. In addition, to prepare these cutlets, you will need a blender or a meat grinder (it will take longer and not so convenient, but it is also possible). Read the rest of the subtleties of the recipe below.

Taste Info Second courses of vegetables

Ingredients

• chickpeas - 1 tbsp.;
• carrots - 200 g;
• onions - 150 g;
• garlic - 3-4 cloves;
• celery - sprig (optional);
• salt - about 1 tsp;
• spicy herbs (dry, mixture) - to taste and desire;
• flour or breadcrumbs - for breading;
• vegetable oil - for frying cutlets and carrots.

How to make vegetarian chickpea patties

First of all, of course, we prepare the chickpeas: we rinse it, fill it with water at room temperature and leave it until it swells. The proportions of chickpeas and water are 1: 3, while almost all the water should be absorbed. Ideal soaking time: 4-5 hours. If the chickpeas stay longer, it is better to put them in the refrigerator, on the lower shelf, so that they do not start to sour.

After the swollen chickpeas we wash, fill with fresh water (1: 3) and boil until tender - this is about 40-60 minutes, depending on the "age" of the chickpeas. There is no need to salt water during cooking! We wash the finished chickpeas again and put them in a colander.

Then we arm ourselves with a submersible blender and grind the chickpeas. Now it will be only chickpea crumbs, but in the future, after adding puréed vegetables to the chickpeas, you will already have a plastic mass of the correct consistency - chickpea-vegetable mince. Some advise adding a chickpea broth to the chickpeas when grinding - it's better not. The finished minced meat can turn out to be watery and you will have to thicken it with something: flour, semolina or bread crumbs.

In parallel with boiling chickpeas, we prepare the vegetable component of our cutlets. We clean the carrots. We grind it with a grater - it does not matter large or small.

Fry the carrots until soft. We fry in a small amount of rast. oil with the lid closed.

Peel the onion, cut it into smaller pieces. Remove the husk from the garlic. Throw the onion and garlic raw into the blender's cup, throw in a sprig of celery (or other greens to taste) and puree into a mushy mass.

Grind the fried carrots with a blender and mix all three chopped masses - chickpeas, onions + garlic, carrots - into one.

Once again we go through the blender - and now, due to the juiciness of the vegetables, you should get a thick, plastic mass. If something went wrong and the desired mince consistency did not work out, we correct it: thicken it with flour (chickpea, pea or buckwheat), semolina or bread crumbs; or diluted with pureed vegetables. Add spicy herbs, salt and seasonings to it (to taste), knead the minced meat again - and you're done!

Now we heat vegetable oil in a frying pan. It is better to take a frying pan with a non-stick coating, and pour a minimum of oil, that's literally 2-3 tbsp. l., otherwise chickpea cutlets will creep when turned over. We scoop up a little minced meat, form cutlets of the desired shape and thickness - there is not much difference here, the only thing is that small cutlets are more convenient to turn over. There is no need to moisten your hands with water, the minced meat does not stick to them. Breaded chickpeas in flour (or breadcrumbs).

And fry until golden brown on both sides, covering the pan with a lid.

We serve chickpea cutlets with herbs, vegetable salads or your favorite sauce - everything tastes like eaters. Bon Appetit!

Legumes are usually used as an additive to meat dishes or instead of them - for example, in the preparation of salads, pilaf or soup. But have you tried to cook chickpea cutlets? Surprisingly tender, hearty and delicious cutlets are obtained from these beans - both meat-eaters and lovers of vegetarian cuisine will appreciate.

In fact, according to this recipe, not even cutlets are obtained, but hash browns - only chickpeas, not potato ones. It is easy to prepare them, and the result will be not only pleasant on the tongue, but also for the wallet - after all, you do not need to use meat.

Components:

• 1 mug of chickpeas;
• 1 head of onion;
• 2 eggs;
• 3 cloves of garlic;
• salt - preferably sea salt;
• oil - sunflower or sesame;
• black peppercorns;
• cumin in seeds.

The evening before cooking, the chickpeas need to be washed and soaked in water overnight to swell and soften. Optimally - for a day. Minimum - 8 hours.

Next, your steps for making vegetarian chickpea cutlets:

1. Grind the swollen chickpeas until puree. You can use a blender with a bowl, or mince the chickpeas. In the second case, you will get a more homogenized consistency.
2. Chop the garlic and onion after the chickpeas.
3. Stir the chickpeas and onions well with the garlic.
4. Add eggs, salt and spices to the minced meat as you wish.
5. Now you need to form cutlets - roll a ball and press it down. The average thickness of the cutlet is one and a half centimeters.
6. Heat a frying pan in the oil of your choice.
7. Fry cutlets on both sides until crusty.

Be sure to serve finished products with some kind of sauce or salad.

With lentils

Products for cutlets:

• 1 cup chickpeas
• 1 cup red lentils
• 1 medium carrot;
• a bunch of parsley;
• a piece of bread;
• olive oil;
• salt.

Sauce products:

• 4 sweet peppers;
• a bunch of parsley;
• 2 tablespoons of balsamic sauce;
• 1/3 cup vegetable oil
• a spoonful of chili sauce.

Cooking is simple and tasty:

1. Soak the chickpeas and lentils overnight. If you do not have the time and desire to soak the legumes, then you can use a canned product.
2. Crush the chickpeas and lentils with a potato grinder until puree.
3. Grate the carrots and add to the puree.
4. Chop the parsley.
5. Grate the bread to make crumbs.
6. Add greens and bread to the minced meat.
7. Salt minced meat and knead for 5 minutes. Let stand to combine the ingredients. Can be refrigerated.
8. Form cutlets and fry on both sides in a pan until golden brown.

The sauce is even easier to prepare:

1. Peel and wash the bell peppers, chop and put in the oven for half an hour.
2. Cool the baked peppers, remove the skin and grind with a blender.
3. Add the remaining ingredients from the sauce to the peppers.
4. Cook the sauce for 10 minutes in a ladle on the stove.
5. Put chopped parsley in the final dressing.

Serve hot with a bright, juicy pepper sauce.

Lean egg-free recipe

Components:

• 1 cup chickpeas
• 1 medium carrot;
• 1 clove of garlic;
• 1 onion;
• 3 tbsp. spoons of water;
• vegetable oil;
• 3 tbsp. tablespoons of flour;
• salt, spices - curry is perfect.

Cooking lean chickpea cutlets:

1. Soak the chickpeas in water for a day - this is the only way it will retain its taste and does not require cooking. There should be a lot of liquid - it is better to pour 2 times more water than chickpeas. When the beans are swollen, drain the excess water and rinse the chickpeas.
2. Pass the chickpeas through a fine grinder or grind in a blender. In the second case, grind a little so that a homogeneous mass is obtained at the finish.
3. Pass carrots, onions, garlic through a vegetable cutter from the same meat grinder.
4. Add vegetables, 2 tablespoons of vegetable oil and 3 tablespoons of water and 3 tablespoons of flour to the chickpeas, salt and add a pinch of curry.
5. Mix the minced meat well.
6. Form flat patties, tamp them between your palms so that they do not fall apart.
7. Fry in butter on both sides.

If the cutlets are difficult to turn over, they fall apart and crumble, add another spoonful of flour and water. And so on until the consistency becomes optimal.

Vegetarian Chickpea Carrot Cutlets

Many chefs attribute this recipe to Mexican cuisine - in any case, it turns out very tasty and nutritious.

Components:

• chickpeas - 1 glass;
• 1 head of onion or a bunch of green onions;
• 1 medium carrot;
• 3 cloves of garlic;
• 2 eggs;
• salt;
• curry;
• a small bunch of greens;
• water - 2-3 tablespoons;
• olive oil - any other can be used.

Cooking vegetarian chickpea cutlets:

1. Soak the chickpeas for a day in a large volume of water.
2. Grind the soaked beans to a mushy state - in a meat grinder or blender.
3. Grater the carrots and garlic.
4. Chop the onion as small as possible.
5. Chop the herbs.
6. Mix all the ingredients and knead the minced meat for 5 minutes.
7. Sculpt small balls, then press down and squeeze them so that they are dense.
8. Fry for 2-3 minutes on each side.

If you wish, you can still stew the cutlets with a spoonful of water for a few minutes - this will make them softer and juicier.

How to cook with cabbage

Products for the recipe:

• 1 cup chickpeas
• 400 g white cabbage (you can use any other: broccoli, cauliflower, red cabbage);
• 4-5 tablespoons of white flour;
• salt;
• curry or other condiments and spices;
• frying oil.

How to cook chickpea and cabbage cutlets:

1. Soak the chickpeas overnight.
2. Chop the cabbage and add to the chickpeas.
3. Make cutlets.
4. Fry covered on both sides until golden brown.

If you fry the patties under the lid, they will be juicier and softer.

Chickpea cutlets with mushrooms

Ingredients for the recipe:

• chickpeas - 400 g;
• mushrooms - champignons are perfect - 250 g;
• 1 head of shallots;
• flour - 1 tbsp. l .;
• olive oil - 1 tbsp l .;
• garlic - 1 slice;
• a bunch of any greenery;
• salt;
• dried or smoked sweet peppers - 1 tsp;
• dried thyme - a pinch.

Preparation:

1. Boil the chickpeas.
2. Heat a frying pan and fry the bell peppers.
3. Finely chop the onion and grate the garlic. Mix and fry until light golden brown.
4. Chop the mushrooms and add to the onion. Fry for another 10-15 minutes.
5. Mash the chickpeas with a spoon or fork, but not very hard.
6. Add the remaining ingredients to the chickpeas, mix the minced meat.
7. Make cutlets.
8. Fry in a pan on both sides or bake in the oven - after 6-7 minutes you will need to turn the cutlets by hand.

They go well with fresh vegetable salad.

Original version with tomato

Components:

• 1 mug of chickpeas;
• 2 tbsp. l. tomato paste;
• 1 head of onion;
• 2 eggs;
• 3 cloves of garlic;
• salt;
• sesame oil;
• black peppercorns;
• cumin in seeds.

Cooking:

1. Soak the chickpeas overnight.
2. Put swollen peas into a blender.
3. Chop the onion, garlic, beat the eggs and add to the chickpeas.
4. Grind food until puree.
5. Add the rest of the ingredients.
6. Roll into balls, flatten and fry in sesame oil.

10. Top with 2 cutlets each, sprinkle with cilantro leaves and serve immediately with the remaining yogurt.

The chickpea taste is rather mild, slightly nutty. And the texture is very pleasant, slightly crispy or firm, depending on the cooking method. I sometimes just fry ready-made chickpeas in spices and use them instead of croutons in a salad. The chickpea absorbs the flavor and aroma of the sauce. But the main charm is in its use.

One cup of cooked chickpeas provides 50% of the RDA for potassium. Potassium regulates acid-base balance of blood, water balance of intercellular and cellular fluid, water-salt balance, osmotic pressure. Potassium also takes part in the transmission of nerve impulses and activates the work of enzymes, carbohydrate and protein metabolism. It is required for protein synthesis, the conversion of glucose into glycogen. Potassium is necessary for the implementation of the excretory function of the kidneys, improves intestinal activity, maintains a normal level of blood pressure, and takes part in the nervous regulation of heart contractions.

Be healthy!

This recipe is a participant of the "Cooking Together - Culinary Week" campaign. Cooking discussion on the forum -

Recently, chickpeas are gaining more and more popularity not only among adherents of proper nutrition, but also among those who are not averse to trying something overseas and unknown. Chickpeas are quite unpretentious in preparation, and it is very difficult to spoil it. And how much you can cook from these chickpeas! And soups, and salads, and snacks, and chickpea cutlets, and so beloved in the East hummus. Even sweets and pastries are made from chickpeas.

Even the fact that chickpeas need to be cooked for a long time does not discourage the desire to enjoy its delicate nutty taste and join a healthy diet. The issue of long-term cooking is solved quite simply - chickpeas just need to be soaked overnight. And that's all.

So, pour the chickpeas into a large bowl and add cold water. I leave it until morning. Chickpeas will absorb enough liquid overnight and will grow twice in size.

In the morning I rinse the chickpeas and send them to the blender, where I grind them well.

I clean the white cabbage from tough and damaged leaves, rinse it and, chopping it into large pieces with a knife, put it in a blender bowl. I do the same as with chickpeas - I grind it into small crumbs.

I clean the pepper from seeds and partitions and cut it into small cubes.

I mix minced meat for future cutlets: chickpeas, cabbage, peppers and carrots, grated on a fine grater. I stir it.

In fact, chickpea supplements can be very different, not just such. For example, cabbage can be replaced with cauliflower or broccoli by disassembling them into small inflorescences. You can also add onions or leeks fried until golden brown. Mushrooms are also a good addition. And if you like spicy, then add a little chili pepper. Cutlets from this will only benefit in taste.

I add semolina, salt and pepper to the minced meat. I stir it.

Now I form round cutlets, taking about one tablespoon each. I send them to the refrigerator for 20-30 minutes. This will help the cutlets keep their shape better.
I did not roll the cutlets in breadcrumbs, but if you are afraid that they will not keep their shape, then bread them in the same semolina, flour or ground oatmeal.

I heat up a frying pan, a little vegetable oil on it and fry the chickpea cutlets over low heat under the lid.

How to make delicious cutlets

The recipe for vegetarian chickpea cutlets with a detailed photo and video description. A step-by-step guide to cooking and a description of the beneficial properties of this dish.

40 minutes

200 kcal

5/5 (7)

Quite recently, I discovered one very interesting product in terms of its properties and taste - chickpea. This is such a Turkish pea variety with a shape slightly unlike regular peas, reminiscent of a lamb's head. Archaeologists have proven that chickpeas have been known to the world for over seven thousand years.

The cutlets are very tasty, hearty and completely without the taste of peas, this dish is very well suited for vegetarians and those who observe the fast. Although just people who love to cook and eat something new and unusual, this recipe will delight too.

I will also give an optimal list of spices with which these cutlets will come out simply amazing, but, of course, you can change the composition based on your gastronomic preferences.

Let's look at the recipe for cooking vegetarian chickpea cutlets!

What you need to know before cooking

Kitchen appliances and utensils: stove, frying pan, blender or meat grinder, wooden spatula, saucepan or bowl.

Ingredients

Did you know? Chickpeas are very rich in easily digestible vegetable proteins; they are placed on a par with poultry proteins and other meat products in terms of benefits. Fiber, which is also contained in this product, helps cleanse the intestines from toxins and prevents constipation. Chickpeas also contain B vitamins, but vitamin B2, which is necessary for redox reactions and normal tissue respiration, occupies a special place. Among other nutrients, it contains potassium, calcium and magnesium, which regulate sugar levels and have a beneficial effect on the cardiovascular system.

• So that the mass from which our cutlets will be made is more sticky and does not fall apart during frying, a couple of spoons of flour should be added to it.
• The dish is oriental, and in the east, spices are half the taste and success of any dish. Therefore, it is not customary to cook it absolutely bland, you can change the composition of the spices to any other, but you cannot do without them, in this case the rule "salt + pepper = success" does not work - just no dish will turn out to taste.
• Chickpeas are fried very quickly, form cutlets no thicker than one and a half centimeters, and you do not need to pour a lot of oil, just cover the bottom of the pan with it, and enough so that the cutlets do not stick.
• It would be ideal to prepare some kind of sauce for cutlets, so you can also look into this recipe for sauce for cutlets.

Let's start cooking

Did you know? The amino acid lysine, found in chickpeas, helps build muscle without increasing body fat. This makes this product attractive for people who lead a healthy lifestyle or simply do not consume meat in their diet. The skin also looks healthier. From regular use of chickpeas, various types of rashes and inflammations disappear, as a result of which the skin becomes smooth and clean. If you want an even more dietary and low-calorie version of these cutlets, skip frying and bake them in the oven. And then pour over your favorite sauce and serve juicy cutlets to the table.

Chickpea cutlets video recipe

There are a huge number of recipes with different ingredients and methods for making cutlets. You can always find something new for your everyday and holiday menu!

• All these recipes will perfectly diversify your dining table: rice cutlets, cutlets with oatmeal, lentil cutlets, cutlets with cheese.
• Seafood lovers can taste