Chickpea cutlets with carrots. Vegetarian (vegan) chickpea cutlets - photo recipe

29.06.2020

Tender and soft, they look like meat, and the taste is reminiscent of peas - chickpea cutlets. Cooking secrets and 4 delicious step-by-step recipes.
Recipe contents:

Chickpeas are an environmentally friendly legume that is a traditional dish of the East. This Turkish variety peas, which are completely different in shape from the classic one. This type of legume is beneficial for our body. It is used for vegetarian and Lenten dishes. Chickpea cutlets are tasty and filling. They will appeal not only to vegans and those who fast. If you like to cook and eat new dishes, this recipe will also please you.

Chickpeas - hard food product, so it needs pre-soaking.
To soak legumes, use 3-4 times more water than the amount of cereal.
Pour water at room temperature over the chickpeas and leave in a cool place to avoid fermentation.
The bean will swell and soften after 12 hours.
Before cooking, be sure to wash the swollen chickpeas under running water.
To cook, fill it with cold water only.
Without soaking, the beans cook for about 1.5-2 hours. But then most of the vitamins will be digested.
Salt is added 1.5 hours before the end of cooking.
To make the mass more sticky and to prevent the cutlets from falling apart during frying, add a couple of tablespoons of flour to it.
If you add a lot of spices, the bean flavor will be lost. But still, you can’t do without spices, because... in the east, spices are half the success of a dish. Therefore, you can add a little of them.
The chickpeas fry very quickly.
Form patties no thicker than 1.5 cm.
You don't need to pour a lot of oil into the pan, just enough to cover the bottom of the pan.
The chickpea cutlets are ideal served with sauce.

The principle of preparing chickpea cutlets is almost the same, the difference comes down only to the use of spices and seasonings. Try this recipe for delicious chickpea cutlets with vegetables. They are very juicy and soft.

Calorie content per 100 g - 156 kcal kcal.
Number of servings - 4 servings
Cooking time: 1 hour 20 minutes, plus time for soaking and cooking chickpeas

Ingredients:

Chickpeas - 250 g
Salt - 2 pinches
Sweet bell pepper- 1 PC.
White cabbage - 300 g
Semolina - 4 tbsp.
Carrots - 1 pc.

Step-by-step preparation of chickpea and vegetable cutlets in the oven, recipe with photo:

Pour cold water over the chickpeas and leave until the morning so that they absorb the liquid and double in volume.
In the morning, rinse it and grind it with a blender.
Chop the white cabbage into large pieces, place in a blender with the chickpeas and grind into fine crumbs.
Peel the pepper from seeds and cut into small cubes.
Peel the carrots and grate them.
Combine the products, add semolina, salt and pepper. Mix well.
Form round cutlets and place them in the refrigerator for half an hour.
Place them on a greased baking sheet and place in a preheated oven at 180 degrees for half an hour.

The recipe for delicious and original chickpea cutlets with tomato is very satisfying. The dish is suitable for vegetarians and gourmets looking for new taste emotions.

Ingredients:

Chickpeas - 300 g
Tomato paste - 1 tbsp.
Onion - 1 pc.
Garlic - 2 cloves
Ground crackers - for breading
Salt - 1 tsp.
Ground black pepper - a pinch

Step-by-step preparation of chickpea cutlets with tomato in a frying pan, recipe with photo:

Pass the pre-soaked chickpeas through a meat grinder.
Also twist the peeled onions and garlic.
Season the mixture with salt, pepper and stir. The minced meat should have the consistency mashed potatoes. If necessary, add water.
Frying pan with sunflower oil place over medium heat and heat.
Form flat cutlets and roll them in breadcrumbs.
Fry them for 5-7 minutes on each side until golden brown.

Tasty and juicy chickpea and cabbage cutlets go well with almost any side dish. The products required are affordable, and the cutlets do not crumble or fall apart.

Ingredients:

Chickpeas - 250 g
White cabbage - 100 g
Garlic - 2 cloves
Eggs - 2 pcs.
Semolina - for breading
Vegetable oil - for frying
Salt - 1 tsp.
Ground black pepper - a pinch

Step-by-step preparation of chickpea cutlets with cabbage:

Pre-soak the chickpeas and grind them in a blender.
Pass the cabbage and garlic through a meat grinder.
Combine the products and beat in the eggs. Season with salt and pepper.
Mix all the ingredients and form into oval-shaped cutlets.
Roll them in semolina and place in a heated frying pan with vegetable oil.
Fry them on both sides for about 6 minutes until golden brown.

Chickpea cutlets with dried fruits have a slightly higher calorie content than with vegetables. But they are very tasty, with a piquant sweetness and are suitable as a sweet dessert with tea or milk.

Ingredients:

Chickpeas - 250 g
Prunes - 50 g
Raisins - 50 g
Eggs - 2 pcs.
Walnuts - for breading
Vegetable oil - for greasing the pan
Salt - 1 tsp.

Step-by-step preparation of chickpea cutlets with dried fruits:

Soak the chickpeas until they increase in volume and grind through a meat grinder.
Pour boiling water over prunes and raisins for 10 minutes. Dry with a paper towel and grind with a blender.
Combine chickpeas, dried fruits, eggs and salt. Stir.
Grind the walnuts into crumbs.
Form into round patties and bread in ground nuts.
Place them on a baking sheet and place in a preheated oven at 180 degrees for half an hour.

Typically, legumes are used as an additive to meat dishes or instead of them - for example, when preparing salads, pilaf or soup. But have you tried making chickpea cutlets? Surprisingly tender, satisfying and delicious cutlets are obtained from these beans - both meat-eaters and lovers of vegetarian cuisine will appreciate them.

In fact, this recipe doesn’t even make cutlets, but hashbrowns - only chickpeas, not potato ones. They are easy to prepare, and the result will not only be pleasant on the tongue, but also on the wallet - after all, you don’t need to use meat.

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

The evening before cooking, wash the chickpeas and soak them in water overnight so that they swell and become soft. Optimally - for a day. Minimum - 8 hours.

Here are your steps for preparing vegetarian chickpea cutlets:

Grind the swollen chickpeas to a puree. You can use a blender with a bowl or pass the chickpeas through a meat grinder. In the second case, you will get a more homogenized consistency.
Following the chickpeas, chop the garlic and onion.
Mix chickpeas and onion with garlic well.
Add eggs, salt and spices to the minced meat at your discretion.
Now you need to form the cutlets - roll the ball and press it down. The average thickness of the cutlet is one and a half centimeters.
Heat a frying pan in your chosen oil.
Fry the cutlets on both sides until crisp.

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

Products for cutlets:

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

Ingredients for the sauce:

4 sweet peppers;
a bunch of parsley;
2 spoons of balsamic sauce;
1/3 cup vegetable oil;
spoon of chili sauce.

Cooking is simple and tasty:

Soak chickpeas and lentils overnight. If you don’t have the time or desire to soak legumes, you can use a canned product.
Mash the chickpeas and lentils with a potato masher until smooth.
Grate the carrots and add to the puree.
Chop the parsley.
Grate the bread to create crumbs.
Add greens and bread to the minced meat.
Salt the minced meat and knead for 5 minutes. Let sit until the ingredients combine. Can be put in the refrigerator.
Form cutlets and fry on both sides in a frying pan until golden brown.

The sauce is even easier to prepare:

Peel and wash the bell peppers, chop and place in the oven for half an hour.
Cool the baked peppers, remove the skins and grind with a blender.
Add the rest of the sauce ingredients to the peppers.
Cook the sauce for 10 minutes in a saucepan on the stove.
Add chopped parsley to the final dressing.

Serve the cutlets hot with a bright, juicy pepper sauce.

Components:

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

Preparing lean chickpea cutlets:

Soak the chickpeas in water for a day - this is the only way they will retain their taste and do not require cooking. There should be a lot of liquid - it is better to pour 2 times more water than chickpeas. When the beans swell, drain off the excess water and rinse the chickpeas.
Pass the chickpeas through a meat grinder with a fine grid or grind in a blender. In the second case, grind a little at a time so that the final result is a homogeneous mass.
Pass carrots, onions, and garlic through a vegetable cutter from the same meat grinder.
Add vegetables, 2 tablespoons of vegetable oil and 3 tablespoons of water and 3 tablespoons of flour to the chickpeas, add salt and a pinch of curry.
Mix the minced meat well.
Form flat cutlets, press them between your palms so that they do not fall apart.
Fry in oil 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 and 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;
1 medium carrot;
3 cloves of garlic;
2 eggs;
salt;
curry;
a small bunch of greenery;
water - 2-3 spoons;
olive oil - you can use any other oil.

Prepare vegetarian chickpea cutlets:

Soak the chickpeas overnight in large volume water.
Grind the soaked beans until mushy - in a meat grinder or blender.
Grind carrots and garlic through a grater.
Chop the onion as finely as possible.
Chop the greens.
Mix all ingredients and knead the minced meat for 5 minutes.
Make small balls, then press them down and squeeze them until they are tight.
Fry for 2-3 minutes on each side.

If you wish, you can also simmer 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 herbs and spices;
oil for frying.

How to cook chickpea and cabbage cutlets:

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

If you fry the cutlets 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 shallot;
flour - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
garlic - 1 clove;
a bunch of any greenery;
salt;
dried or smoked sweet pepper - 1 tsp;
dried thyme - a pinch.

Preparation:

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

They go well with fresh vegetable salad.

Original version with tomato

Components:

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

Cooking:

Soak the chickpeas overnight.
Place the swollen peas into a blender.
Chop the onion, garlic, beat the eggs and add to the chickpeas.
Grind the products to a puree.
Add remaining ingredients.
Roll into balls, flatten and fry in sesame oil.

Juicy chickpea cutlets in the oven

Recipe ingredients:

chickpeas - 1 glass;
white cabbage - 400 g;
sweet pepper - 1 pc.;
carrots - 1 pc.;
salt, pepper - at discretion;
semolina or flour - a few spoons.

Cooking:

Pour water over chickpeas overnight - there should be 4 times more water than peas.
In the morning, drain the water and rinse the beans.
If desired, you can boil for 15-20 minutes, then puree the peas.
Cut the cabbage and carrots into slices and grind in a blender or meat grinder.
Cut the bell pepper into small pieces.
Mix all ingredients, add a little water.
Place the minced meat in the refrigerator for 1 hour to make it more sticky.
Divide the cooled minced meat into balls, press down and place in a baking dish.
Bake for 30 minutes.

Drizzle the cutlets well with tomato sauce or sour cream and garlic dressing.

I’ve been wanting to try chickpea cutlets for a very long time, but the experience of making bean cutlets stopped me - they kept creeping out of my pan. Blog reader Tatyana inspired me to take on this recipe and I thank her so much for that! It turned out that chickpea cutlets are very easy to prepare, and their taste is simply amazing. You can cook it either from raw chickpeas or by boiling it first. But, of course, the benefits are better than raw.

Quantity– 11 cutlets.

Cooking time– 15 minutes (+10-12 hours).

Ingredients:

200 g chickpeas (1 cup);
2-3 tbsp. flour;
2 tbsp. sesame;
salt, spices to taste (I used 1/3 tsp turmeric, 1/3 tsp nutmeg, ¼ tsp ginger).

Pre-soak the chickpeas overnight and, if desired, boil until tender. Then grind it and add spices and salt.

Mix the mixture well and make cutlets. If they do not stick together well enough, add a little breading (mix flour with sesame seeds). Accordingly, roll the formed cutlets in breading and fry in oil until golden brown.

It turns out very, very tasty! In addition, few even vegetarians know what chickpeas are, so such vegetarian cutlets can become signature dish on the table. And don’t forget to prepare some delicious vegetable salad, for example,

Vegetarian chickpea cutlets are a tasty, quite filling dish, 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, will be just as delicious.

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, better - at night.

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 minced chickpeas 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 prepared chickpea cutlets on paper towels to remove excess oil.

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

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 trying 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 allspice; breadcrumbs; vegetable oil.

Preparation: to obtain minced meat, the ingredients should be minced. Sweet pea 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 amount 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 on 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

Cutlets go well with regular sour cream and tomato sauces. You can use any porridge as a side dish, vegetable salads, dressing with mustard.

This is where the features of preparing a vegetarian dish end. And now we invite you to watch a video from 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