Do you ever just create a recipe and think my work here is done? Well this recipe is that moment for me.
This is a favourite recipe from my old food blog, it’s an easy recipe you can whip up when you’re low on time, but want a delicious protein to go with all those vegetables or whatever your side dish of choice is.
Double up this recipe and freeze the rest of it for an even quicker grab and go meal. This can even be shaped into nuggets for a kid friendly approach.
CHICKPEA CUTLET– 5 cutlets
- 1 can chickpeas, drained and rinsed
- 2 tbsp oil
- 1/2 cup wholewheat flour + 1/4 cup wholewheat flour
- 1 tbsp cornflour ( optional)
- 1 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 tsp smoked paprika
- 1/2 tsp coriander
- 1 tsp garlic powder or 4 cloves garlic minced
- 1 small shallot, grated ( grating the shallot bring out a wonderful flavor without chunks)
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp black pepper
If baking preheat oven to 375 degrees and line a baking sheet with parchment paper. (frying these give them a nice crispy coat)
In a large bowl mash the chickpeas until completely mashed. Add the oil and mix. Next add 1/2 cup wholewheat flour, corn flour, thyme, paprika, oregano, basil, coriander, garlic, onion, salt and pepper. Stir well, slowly add water, while stirring. It should look like this. or stickier.
Add the remaining flour and stir. It will still be sticky, don’t worry. Coat your hands with flour and shape the chickpea mixture into cutlets or nuggets.
If baking – Bake for 15 minutes on one side and flip, baking for another 15 minutes. Remove and serve
If frying- Lightly oil a non stick pan on medium heat. Place cutlets in pan and cook until lightly brown and flip. Remove from heat and serve with ketchup or any condiment of choice.