If you are preparing a meal for vegetarians or people who are fasting, then you should consider in advance what dishes it will consist of. An excellent alternative to meat products in this case are chickpea cutlets cooked in the oven, slow cooker or in a pan.

In addition, this dish is suitable for consumption during fasting, while having a crispy crust and delicate texture inside, which will not leave anyone indifferent. These chickpea cutlets will become a real taste discovery for many housewives and their guests, and the simplicity of manufacture and the composition of the product will pleasantly delight.

A simple recipe

This cooking method contains simple ingredients and it will not be difficult to prepare such a lunch option for vegetarians. In addition, the dish diversifies the table of people who eat meat products.

Preparation:

Oven chickpea cutlets recipe

This cooking method is not much different from the above. Chickpea cutlets in the oven are not so juicy, but undoubtedly healthier than a product from a pan.

Ingredients:

• 1 cup chickpea beans
• 1 cup bulgur wheat grits;
• 1 medium carrot;
• 0.5 onions;
• salt, seasonings.

Cooking time: 40-50 minutes.

Calorie content of the dish: 240 calories per 100 grams.

How to cook chickpea cutlets in the oven:

1. Soak chickpeas for several hours;
2. Then place in a container with water and cook for 15-20 minutes;
3. Bulgur also put on medium fire and cook for about 8-10 minutes;
4. Combine bulgur and chickpeas and grind with a blender. In this case, do not pour out the remaining chickpea water. Thus, you get a mass that resembles a puree in texture;
5. Chop the carrots with a grater, chop the onion into small pieces;
6. Combine vegetables with a mass of chickpeas and bulgur, add seasonings and salt;
7. Form cutlets from the mixture;
8. Put on a baking sheet baking paper, place the cutlets. Then put all this in a preheated oven.

This recipe is also suitable for cooking in a steamer and multicooker. With this option for processing the product, it will be even more useful and suitable for people who follow their figure and adhere to proper nutrition.

Simple and jellied fish pie. You can use both fresh and canned fish.

Recipe for vegan chickpea cutlets with cabbage

Ingredients:

• 1 cup chickpeas
• 1/3 part white cabbage;
• 1 medium carrot;
• 2 cloves of garlic;
• 1 onion;
• 1 egg;
• Wheat flour;
• salt, spices.

Cooking time: 40 minutes.

Calorie content of the dish: 230 calories per 100 grams.

How to make vegan chickpea cutlets with cabbage:

1. Soak chickpeas overnight;
2. Next, fill the peas with water, lightly salt and set to cook for 15 minutes;
3. Grind the chickpeas with a blender or twist them in a meat grinder;
4. Finely chop the onion, chop the carrots on a grater. Also chop the garlic finely;
5. Mix the chickpea mass with chopped vegetables. Add salt and spices to the mixture;
6. Next, break a chicken egg into a mass, mix;
7. Add a little flour;
8. Cut the cabbage and stew, then mix with the general mixture;
9. Form cutlets, roll in flour and fry on both sides over low heat.

To make the dish even more tasty and aromatic, you can use the following cooking tips:

• If you did not have time to soak the peas, then you need to cook them for a few minutes longer;
• In order for the chickpea puree to get the desired consistency, you need to add water, but it is better to use the water in which the peas were cooked;
• It will be useful to add finely chopped celery to the chickpea "minced meat";
• Instead of wheat flour for a more correct dish, you should use oat bran;
• In these recipes, the following spices will be appropriate: black pepper, coriander, ginger, curry, turmeric.

Chickpea cutlets will diversify your table in fasting and delight unusual taste household members. Also, a product cooked in an oven or double boiler will not only tasty option supper, but also very useful with a minimum of harmful components.

Vegetarian cutlets from chickpea is tasty, enough hearty dish, very good idea for both vegetarians and fasting people. "Minced meat" for these cutlets is very beautiful color, due to turmeric, and very aromatic and tasty from the addition of cumin. By the way, these cutlets somewhat reminded me of falafel in taste, I think they can also be served in a pita with fresh vegetables, herbs and yogurt sauce, it will be just as tasty.

Prepare everything necessary products for vegetarian chickpea cutlets. Peel and wash carrots, onions and garlic. Soak the chickpeas in cold water for several hours, 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, cool the peas.

In not a large number vegetable oil fry the coarsely chopped onion, garlic and coarsely grated carrots.

Combine the chickpeas, sautéed vegetables, cumin, turmeric, salt, and pepper in a blender. Punch all ingredients until smooth.

Transfer the chickpea "minced meat" to a convenient deep bowl, add flour if necessary so that the patties are well-cooked.

Form small chickpea "minced meat" patties with wet hands, roll them in bread crumbs.

Fry the chickpea patties in a little vegetable oil on both sides until golden brown.

Lay out ready-made cutlets chickpeas onto paper towels to remove excess oil.

Serve Vegetarian Chickpea Cutlets with Fresh Herbs and Salad fresh vegetables or with your favorite sauce.

Hello, dear visitors of the "Cook simple and tasty" blog! Today my recipe is suitable for both those who observe Great Lent and for those who just want to diversify their daily menu... Chickpea cutlets - a hearty and tasty alternative meat cutlets... And even my meat-eaters ate these cute and tasty vegetarian chickpea cutlets... And for the recipe I want to thank my good friend - Alisha: thank you, dear! The recipe is magical! 😉

Let's take:

• 300 grams of chickpeas;
• one medium tomato;
• one large onion;
• a couple of cloves of garlic;
• spices;
• vegetable oil for frying.

The hardest part about this recipe is soaking the chickpeas the night before. 🙂 I usually forget this and therefore do not make these cutlets as often as I could. But they are very easy to do!

So, put the chickpeas in a saucepan and fill it with water two to three times the volume of the chickpeas. We leave it overnight. During this time, the grains increase approximately one and a half to two times.

In the photo I have already prepared chickpeas - that is, one that stood night and morning in the water. I washed it thoroughly and prepared it for further processing.

Which consists in scrolling the onion, garlic, chickpeas and tomato through a meat grinder. 😉

It turns out a uniform, rather moist mass. You can, probably, try it with a blender, but I still decided that it was more reliable through a meat grinder.

Then add salt, pepper, spices to taste to the resulting "cutlet" mass. It is best to add a meat spice mixture. She "fits in" very harmoniously here.

Mix well (you can use your hands 😉) the resulting minced chickpea and put a frying pan with vegetable oil on the fire.

As soon as the oil warms up, form thin patties with our hands and fry them over medium heat on both sides.

They are fried quickly - about 5-7 minutes on each side. How reddened - turn over.

Remove the fried veggie chickpea patties onto a paper towel lined plate to absorb excess fat.

I note that these chickpea cutlets are good not only hot as a pleasant addition to cereals or pasta.

By
Published: 2016-04-04
Total time: 30 min
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced 300 gr chickpeas, 1 onion, 2 cloves of garlic, tomato, vegetable oil
Price:
Directions:

Simple and very delicious recipe cooking vegetarian chickpea cutlets that can be consumed in the Fast ...

Legumes are usually used as an additive to meat dishes or instead of them - for example, when preparing salads, pilaf or soup. But have you tried to cook chickpea cutlets? Amazingly tender, satisfying and delicious cutlets obtained from these beans - will be appreciated by both meat-eaters and lovers of vegetarian cuisine.

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.

• 1 mug of chickpeas;
• 1 head onions;
• 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 so that they swell and become soft. 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.

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 send to the oven for half an hour.
2. Cool the baked peppers, remove the skin and grind with a blender.
3. Add the rest of the sauce ingredients 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 the cutlets hot with a bright, juicy sauce from peppers.

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

Juicy chickpea cutlets in the oven

Ingredients of the recipe:

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

Cooking:

1. Pour chickpeas with water overnight - there should be 4 times more water than peas.
2. Drain and rinse the beans in the morning.
3. If desired, you can boil for 15-20 minutes, then make mashed potatoes from the peas.
4. Cut cabbage and carrots into slices and chop in a blender or meat grinder.
5. Cut the bell pepper into small pieces.
6. Mix all ingredients, add a little water.
7. Put the minced meat in the refrigerator for 1 hour - to become more sticky.
8. Divide the cooled minced meat into balls, press down and place in a baking dish.
9. Bake for 30 minutes.

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

Chickpea cutlets pleasantly diversify traditional, lean and vegetarian menus. This recipe doesn't even need to boil. It is enough to soak them for several hours. In order to make the lean chickpea cutlets juicy, young cabbage is added to them. A small amount of flour, indicated in the recipe, is necessary in order for the minced meat to acquire the desired consistency and keep its shape well during frying.

Ingredients

• dry chickpeas - 1 cup
• fresh cabbage - 250 g
• wheat flour - 4 tbsp. l.
• pepper - to taste
• salt to taste
• bread crumbs - 100 g
• vegetable oil - 200 ml.

Preparation

1. Chickpeas for lean cutlets must be rinsed and soaked overnight in large quantities cold water... In 6-8 hours, it will double in volume. Then drain the water and rinse the beans under running water.

2. When the water is drained, the chickpeas must be mashed together with cabbage, cut into small pieces. To do this, you can skip them through a meat grinder or grind them with a blender. You should get a homogeneous, viscous mass.

3. In order for it to thicken and not fall apart when heat treatment, you need to add a few tablespoons of flour. Depending on the juiciness of the cabbage, you may need three to six tablespoons of flour. It should be added in small portions and mixed thoroughly each time. To taste, you need to add salt and red or black ground pepper.

4. Minced meat for chickpea cutlets should be tender, sticky, but rather thick. After that, it should be covered cling film and leave to rest for 30 minutes. During this time, the flour gluten will swell and give the minced meat its final density.

5. With wet hands, you need to mold small rounded cutlets. They should be rolled on all sides in bread crumbs. This must be done carefully so that tender cutlets not deformed.

6. In the meantime, you need to put it on to warm up. sunflower oil... It is better to start frying when all the cutlets are formed.

7. Hot vegetable oil cutlets should be fried on both sides over medium heat. So that they do not remain damp inside, it is better to cover the pan with a lid.