Chickpea Cutlets with Salad and Yoghurt Dip
Cutlets made with chickpeas and herbs, paired with salad and beetroot yoghurt dip.
Equipment
- Mixing bowl
- Pan
- Mixer grinder
- Knives and Cutting Board
Ingredients
Ingredients for Chickpea Cutlets
- 2 Cups Chickpeas; washed and soaked overnight
- 2 Handfuls Fresh Parsley
- 2 Handfuls Fresh Coriander Leaves
- 2 Cloves Garlic
- 1 Big Onion; cut roughly
- Salt; to taste
- 4 Slices White Sandwich Bread; made into crumbs in a mixie
- 1 tsp Roasted Cumin Powder
- 1 tbsp Red Chilli Flakes
- ⅓ tsp Baking Soda
Ingredients for Yoghurt Dip
- 600 gm Yoghurt
- 3 tbsp Finely Grated Beetroot
- Salt; to taste
- 2 tbsp Fresh Coriander Leaves
- 1 tsp Any neutral Oil
- 1 tsp Red Chilli Flakes
- ½ tsp Sesame Seeds
In addition
- Oil; for pan-frying
- Salad Greens of your choice
Instructions
Method for making Chickpea Cutlets
- Combine soaked chickpeas, onions, garlic, parsley and coriander.
- Grind them in a mixer to get a smooth paste. Use as little water as possible.
- Add salt, roasted cumin powder and chilli flakes along with bread crumbs and baking soda.
- Mix well.
- Heat a pan. Brush some oil.
- Shape the mixture into small rounds and fry them in a pan on medium heat till they are cooked fully.
Method to make Yoghurt Dip
- Mix yoghurt, beetroot, salt and coriander leaves.
- Heat oil in a pan. Fry coriander leaves, red chilli flakes and sesame seeds.
- Add this to the yoghurt and beetroot mixture. Mix well.