Lenten chickpea cutlets. Vegetarian cutlets - made from chickpeas Chickpea cutlets cooking recipes

Vegetarian chickpea cutlets are a tasty, quite filling dish, a very good idea for both vegetarians and fasting people. The “minced meat” for these cutlets turns out to be a very beautiful color due to the turmeric, and very aromatic and tasty from the addition of cumin. By the way, these cutlets somehow reminded me of falafel in taste, I think they can also be served in pita bread with fresh vegetables, herbs and yogurt sauce, it will be just as tasty.

Prepare all the necessary ingredients for vegetarian chickpea cutlets. Peel and wash carrots, onions and garlic. Pre-soak the chickpeas for several hours in cold water, preferably overnight.

Boil the chickpeas in slightly salted water until tender. Depending on the variety, this can take from 40 minutes to 1.5 hours. Drain the water and cool the peas.

In a small amount of vegetable oil, fry coarsely chopped onion, garlic and grated carrots.

Place chickpeas, roasted vegetables, cumin, turmeric, salt and pepper in a blender. Beat all ingredients until smooth.

Transfer the chickpea mince into a convenient deep bowl, add flour if necessary so that the cutlets stick together well.

With wet hands, form small chickpea mince patties and roll them in breadcrumbs.

Fry chickpea cutlets in a small amount of vegetable oil on both sides until golden brown.

Place the finished chickpea patties on paper towels to remove excess oil.

Serve vegetarian chickpea patties with fresh herbs, a mixed salad, or your favorite sauce.

Chickpeas regulate cholesterol levels, normalize fat metabolism, improve liver function, and act as an antidepressant.
It strengthens the cardiac and vascular systems, improves the functioning of the digestive tract, and lowers blood sugar.

It is useful to eat chickpeas for anemia, as their composition is rich in iron.
The high manganese content in chickpeas reduces the risk of neurological diseases and activates the immune system.

Chickpeas are a valuable product for vegetarians and vegans. It is a source of protein and lysine, an amino acid responsible for tissue reconstruction and maintaining muscle tone. Raw foodists soak it in water before using it.

All legumes are known to promote flatulence. But chickpeas, also known as chickpeas, are the most harmless in this regard of all their relatives. Although, if you still want to protect yourself from excessive gas formation, then we can recommend adding marjoram, fennel, dill or cumin to chickpea dishes. You can also eat anise seeds after meals, or drink tea with anise added. These spices prevent bloating.

You can make not only porridge or soup from chickpeas, but also delicious vegetarian cutlets. They are easy to prepare, nutritious, cooked without eggs and do not fall apart.

Ingredients for these cutlets:

chickpeas - 1 cup
Greens (dill) - a small bunch
Set of herbs. For example - coriander, asafoetida (replace finely chopped garlic)
black pepper - to taste
salt - to taste
To coat the cutlets you will need flour or breading
vegetable oil for frying

Vegetarian chickpea cutlets - photo recipe:

The chickpeas need to be pre-soaked for several hours or overnight.

Boil the soaked chickpeas until tender. It's convenient to do this.

I cooked on the “Beans” program for 1 hour.

Grind the boiled chickpeas in a blender.

Add salt, black pepper and your favorite herbs to the same mixture. I have a selection of herbs for pizza. I really like it, so I add it everywhere (in soups and porridges). I bought it on iherb.

Form into cutlets, roll in flour or breadcrumbs, or you can use semolina for this.

Now all that remains is to fry the chickpea cutlets in a frying pan with a little oil (I also fry them in macadamia nut oil). Turn the cutlets carefully because they are very tender.

Delicious vegan and vegetarian chickpea cutlets are ready! You can serve them with rice noodles and vegetables or with porridge.

Here's another recipe for sprouted chickpea cutlets with white cabbage

Ingredients:

cabbage
some flour
black pepper
green

It is necessary to germinate chickpeas in advance. To do this, soak it for 12 hours. After this, cover the beans with a wet cloth and leave for another 12 hours. As a result, the chickpeas should sprout. Sprouted chickpeas must be ground into a puree in a blender. Grind raw white cabbage using a blender as well. Mix cabbage and chickpeas, add flour to bind the mass, salt, pepper, herbs. Place in a pan like pancakes and fry until done.

Bon appetit!

Recently, chickpeas have become increasingly popular 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 them. And how many things can be prepared from these chickpeas! And soups, and salads, and appetizers, and chickpea cutlets, and hummus, so beloved in the East. Even sweets and baked goods are made from chickpeas.

Even the fact that chickpeas need to be cooked for quite 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 - you just need to soak the chickpeas overnight. That's all.

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

In the morning, I wash the chickpeas and put them in a blender, where I chop them thoroughly.

I clean the white cabbage from hard and damaged leaves, wash it and, chopping it into large pieces with a knife, put it in a blender bowl. I do the same as with chickpeas - I chop them into fine crumbs.

I peel the pepper from seeds and membranes and cut it into small cubes.

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

In fact, chickpea additives can be very different, and not just these. For example, white cabbage can be replaced with cauliflower or broccoli, disassembled into small inflorescences. You can also add onions or leeks fried until golden. Mushrooms would also be a good addition. And if you like it spicy, then add a little chili pepper. The cutlets will only benefit from this in taste.

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

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

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

Externally, chickpea cutlets cannot be distinguished from meat cutlets. However, the taste of the dishes is different. Chickpeas are beans that resemble peas. During the process of preparing the cutlets, the bean flavor is lost due to the addition of spices. It is quite difficult for an unenlightened taster to guess what the original dish is actually made from.

Features of working with minced meat

Soak

Chickpeas are a solid food product that requires pre-soaking. The required amount of legumes is poured with a volume of water 3-4 times greater than the amount of cereal.

It will take about 12 hours for the chickpeas to swell and soften. Usually, it is filled with water at room temperature and left overnight in a cool place (to avoid fermentation). The next morning the raw materials are ready for further processing.

Steaming or boiling

Sometimes housewives express the opinion that chickpeas still remain hard after soaking, and 1-hour cooking will help soften them. But! Heat treatment is the main reason why ready-made chickpea cutlets crumble, that is, they refuse to maintain their round shape and lose a lot of useful elements.

Advice! Rinse the chickpeas that have absorbed water, add a new portion of water and bring to a boil over medium heat. The beans will become softer, but will not fall apart. Otherwise, cooking cannot be avoided.

The best recipes for juicy chickpea cutlets

Cookbooks contain dozens of recipes for chickpea cutlets. The principle of preparing the dish is almost the same, the difference comes down to the use of certain spices and seasonings. We suggest you try the following recipes.

Delicate cutlets with fresh vegetables and herbs

No. 1 – Original cutlets with tomato

Minced meat: 300 grams of chickpeas; ½ - 1 tbsp. l. tomato paste or medium tomato; 1 onion; 2 small cloves of garlic.

Additionally: salt, spices for meat, bread crumbs, sunflower oil.

Preparation: pass all ingredients through a meat grinder or grind using a blender. The resulting mass must be salted, seasoned with spices and mixed thoroughly. Add water if necessary. It should have the consistency of mashed potatoes.

All that remains is to put a frying pan with sunflower oil on medium heat, form chickpeas into flat cutlets, roll them in breading and fry them on each side for 5-7 minutes until golden brown.

No. 2 – Spicy chickpea cutlets

Minced meat: 200 grams of chickpeas; 3 garlic cloves; 30 grams of flour.

Additionally: salt; ½ tsp each ground turmeric and coriander seeds; 7 peas of allspice; breadcrumbs; vegetable oil.

Preparation: to obtain minced meat, the ingredients should be minced. Sweet peas are crushed in advance. The resulting puree is seasoned with salt and spices, and water is added if necessary. All that remains is to add flour to the mixture and mix everything thoroughly.

Attention! The recipe is also suitable for baking chickpea balls in the oven. You need to preheat the cabinet to 180 degrees, cover a baking sheet with foil, grease with oil and lay out the cutlets. After 15 minutes the dish is ready.

No. 3 – Tender cutlets with spices and carrots

Minced meat: approximately equal amounts of softened chickpeas and grated carrots

Additionally: salt, an equal amount of spices: cumin seeds, cumin, chopped cardamom, flour or semolina, sunflower oil.

Preparation: Add water to soaked chickpeas overnight and bring to a boil. Pour some of the broth into a separate bowl. Grind the beans in a blender (or using a meat grinder), combine with grated and lightly fried carrots, heated spices in a frying pan. Salt the mixture and add broth to make a thick puree.

All that remains is to form vegetarian cutlets from the minced chickpeas, roll them in flour (semolina) and fry over medium heat for 5-10 minutes.

No. 4 – Juicy cutlets with cabbage

This chickpea recipe cannot be called vegetarian, but the hostess has no problems making cutlets. They do not crumble or fall apart.

Minced meat: 1 cup chickpeas, up to 400 grams of white cabbage, 2 eggs

Additionally: asafoetida to taste, ground black pepper, semolina for breading, sunflower oil

Preparation: mince chickpeas, cabbage and garlic through a meat grinder or immersion blender, beat in 2 eggs, add spices and pepper. Mix all ingredients thoroughly. Make cutlets, roll in semolina (flour) and fry in vegetable oil on both sides until golden brown.

Advice! If you don't have asafoetida at home, replace it with 2-3 cloves of garlic or onions!

Sauces

The cutlets go well with regular sour cream and tomato sauces. As a side dish, you can use any porridge, vegetable salads, or mustard dressings.

This is where the features of preparing a vegetarian dish end. And now we invite you to watch a video with a detailed master class on the topic discussed. Bon appetit everyone!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Updated: 08-11-2019

Hello, dear visitors, I am glad that you have visited the page of my website!

The confrontation between vegans and meat-eaters sometimes reminds me of an endless holy war, in which each side has its own weighty arguments, and the choice largely depends on the person’s beliefs. And where there is ideology, since all people are different, it is very difficult to find the truth. I do not adhere to a specific position and sometimes like to cook vegetarian or even vegan dishes, but from time to time, culinary products with meat are always present on my table. It is what it is, but each of the disputing communities deserves respect.

Today my choice fell on a wonderful work of culinary thought of people who abstain from animal food - vegan chickpea cutlets. Surprisingly, this dish has, although somewhat unusual, a very pleasant taste. But I can honestly say that my husband ate the first cutlet in its pure form, and put raw smoked sausage on the other two. This culinary product is very simple to prepare; it requires little time, if you do not take into account the long period of soaking the bean component. The cost of the dish is very pleasing because it is small.

The benefits of chickpea cutlets deserve a separate description. This product, like most in vegan cuisine, is dietary, which I personally really appreciate, because maintaining a figure while eating a varied and tasty diet is very difficult. Chickpeas, also called “Volga peas”, “chick peas”, “nohut”, “mutton peas”, are a storehouse of useful substances for the human body.

Magnesium And potassium support the functioning of the cardiac system.
Calcium, phosphorus have a beneficial effect on a person's appearance.
Methionine is a component of many drugs prescribed to support liver function.
Vitamin C has a beneficial effect on the ability to resist diseases.
Fiber, in my opinion, crowns the entire set listed above, since it helps the intestines get rid of congestion.

In terms of its composition, the dish is not comparable to meat cutlets; the balance is somewhat shifted towards carbohydrates, but they are complex and only bring benefits and strength.

Now I suggest you buy everything you need at the nearest store and start cooking...

Nutritional value of the dish per 100 grams.

BZHU: 6/4/20.

Kcal: 131.

GI: average.

AI: average.

Cooking time: 20 minutes active + 6 hours for soaking chickpeas.

Number of servings: 4 servings (500 g).

Ingredients of the dish.

Chickpeas (chickpeas) - 200 g (1 tbsp).
Water - 500 ml (chickpeas will absorb about 300 ml).
Carrots - 150 g (1 piece).
Onions - 50 g (1 piece).
Garlic - 10 g (2-3 cloves).
Soy sauce - 50 ml (3 tbsp).
Premium wheat flour - 50 g (2-3 tbsp).
Nutmeg - 4 g (1 tsp).
Lemon juice - 26 ml (2 tbsp).
Sugar - 6 g (1 tsp).
Vegetable oil for frying - 20 ml.

Recipe.

Let's prepare the ingredients. The chickpeas must be washed under running water to rid them of possible impurities and dust.

Peel the carrots, remove the peels from the onions and garlic. Squeeze juice from lemon (2 tbsp).

Place the beans (200 g) in a deep bowl and fill with water (0.5 l). Leave it overnight.

In the morning you can start cooking. Again, rinse the swollen chickpeas (I absorbed about 300 ml of liquid) under running water and thoroughly grind them using a blender into a homogeneous puree.

Cut onions (1 piece) and garlic (2-3 cloves) into small cubes.

Fry the vegetables in a hot frying pan with oil for about 5 minutes until golden brown.

Grate carrots (1 piece) on a fine grater.

Add fried vegetables, carrots, nutmeg (1 tsp), soy sauce (3 tbsp), lemon juice (2 tbsp) and sugar (1 tsp) to the chopped chickpeas.

Stir the mixture until smooth.

From the resulting minced meat we form cutlets and roll them on both sides in flour.

Fry the prepared semi-finished product in a hot frying pan with oil at medium heat for 5-7 minutes until golden brown.

The appearance of the product is practically indistinguishable from its meat counterpart.

The dish turns out to be very aromatic, tasty and healthy, and most importantly, without a gram of animal cholesterol.

Bon appetit!