Chickpea and pea cutlets
Prep
30 min
Cooking
20 min
Difficulty
Easy
Instructions
Drain the legumes and transfer them to a bowl, add the herbs, cumin, salt, and pepper to taste. Blend the ingredients until smooth, add the chickpea flour, and let rest for a few minutes.
Shrink small amounts with lightly oiled hands, coat the mixture in breadcrumbs, and flatten with your hands to form cutlets (not too large).
Transfer the cutlets to a baking sheet lined with parchment paper; drizzle with oil to taste and bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown.
Instructions
Mix the yogurt with the oil, garlic, salt, and pepper; add the chopped herbs and mix.
Serve the cutlets with the yogurt sauce and a salad of your choice.
Products used
Ingredients
For the cutlets:
4
basil leaves
4
mint leaves
½ teaspoon ground cumin
salt and pepper to taste
For the yogurt sauce:
150g
unsweetened yogurt (soy)
1
pinch garlic powder
fresh herbs to taste
salt and pepper to taste
