Chickpeas Cutlets

Happy to add another cutlet in my category of cutlets and kebabs 🙂 I am sure this can be an interesting evening snack paired up with a dip or chutney. An excellent way to finish off your left over cooked chickpeas. I am sure that some of you who work a lot with aquafaba will always have a big batch

of cooked chickpeas with them. So, this can be a good way to finish off some of it 🙂 A simple recipe which can be made in just few minutes. Ideal as an evening snack or a starter, its sure to impress your family. You can shape it ahead of time and keep it refrigerated and fry it when you are ready to serve.

You can check out other chickpeas recipes in the blog. Chhole, falafel, chole biryani etc and do not forget to check on aquafaba coconut macaroonsand meringue cookies. I have used a 240 ml cup.

Ingredients:

• Cooked chickpeas 1 cup
• Salt to taste
• Boiled potatoes 2
• Chopped onion 2 tbsp
• Red chili flakes 1 tsp
• Chat masala 1 tsp
• Chopped ginger 1 tsp
• Chopped coriander leaves 1-2 tbsp
• Refined oil as required
• Bread crumbs 1-2 tbsp

Method:

• Take chickpeas in a bowl. Make sure that the chickpeas is cooked well. Drain the water completely.

• Mash it with a potato masher. No need to make it a fine paste.

• Peel the boiled potatoes and grate it using a grater. Add it to the chickpeas.

• Now add salt, red chili flakes and chat masala to the mixture.

• Furthermore, add the chopped onion, ginger and coriander leaves and assemble to form a dough.

• If the dough appears a bit loose, add some bread crumbs.
• Divide the dough into 8-9 parts and shape it in the form of cutlets.

• Refrigerate these cutlets for around 10-15 minutes.
• Heat oil in an iron skillet or pan and shallow fry these cutlets on medium flame till they are golden on both sides.

• Serve it hot with a dip or chutney of your choice. Enjoy 🙂