Chickpea and Mixed Veggie Cutlet - Gluten Free
 
 
Ingredients
  • Chickpeas, cooked- 1 large can
  • Mixed veggies- 1 cup (carrot, beans, corn)
  • Chili powder- 1 tsp
  • Ground Cumin- 1 tsp
  • Coriander powder- 1 tsp
  • All purpose flour or gluten free flour- 2 tbsp
  • Salt- to taste
  • Cilantro, chopped- 2 handful
  • Lemon juice- 2 tsp
Other ingredients:
  • Oil- enough to shallow fry or deep fry
  • Bread crumbs or gluten free flour
Instructions
  1. If you are using canned cooked chickpeas, drain the chickpeas and rinse under water.
  2. Place the drained/rinsed chickpeas in a saucepan, add ΒΌ cup and cook covered for 10 minutes till chickpeas has cooked well.
  3. If you are using uncooked chickpeas, soak the chickpeas in water overnight.
  4. The next day, cook it in pressure cooker or in a saucepan with enough water till the chickpeas has cooked well.
  5. Drain the water, pat dry with kitchen paper towel, coarsely mash the chickpeas using a wooden spoon or in a food processor.
  6. Don't mash the chickpeas into a paste, it should be coarsely mashed.
  7. To the coarsely mashed chickpeas, add mixed veggies.
  8. Add chili powder, ground cumin, coriander powder, all purpose flour or gluten free flour, salt, cilantro and lemon juice, combine well.
  9. If the mixture is too moist, add more flour till you can hold into round shape.
  10. Make medium sized balls out of the ground chickpea mixture, flatten it between the palm of your hands.
  11. Coat the cutlets evenly with bread crumbs or gluten free flour.
  12. Place a frying pan over medium heat, add oil to it. Place the cutlets without crowding.
  13. I shallow fried the cutlets to golden in color.
  14. If you prefer, you can deep fry it.
  15. Serve the cutlets with tomato ketchup or wrap it in a pita bread or sandwich between breads.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chickpea-and-mixed-veggie-cutlet-gluten-free/