Chickpea and Chilli Cutlets

By Aaliyah's&Aaron'sMum on May 16, 2007

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    For the cutlets

    1. 225 g chickpeas, soaked overnight and drained
    2. 2 tablespoons flavourless oil
    3. 1 small onion, finely chopped
    4. 2 green chilies, deseeded and finely chopped
    5. 1 garlic clove, minced
    6. 2 teaspoons minced fresh ginger
    7. 1/2-3/4 teaspoon turmeric powder
    8. 1/2-3/4 teaspoon ground coriander
    9. 1/2-3/4 teaspoon ground cumin
    10. 1 tablespoon lemon juice
    11. 1 -2 tablespoon yoghurt
    12. 3 -4 tablespoons chopped fresh coriander
    13. salt

    For frying

    1. 1 egg, lightly beaten
    2. 3 -4 tablespoons breadcrumbs
    3. 2 -3 tablespoons flavourless oil


  1. Put the drained chickpeas in a saucepan and enough water to cover them and bring to boil, cover and simmer for about an hour till they are absolutely tender.
  2. Drain them thoroughly and in a large bowl mash the chickpeas to a pulp (not puree - the chickpeas should still have their texture).
  3. Add the oil in a saucepan and gently fry the onion, green chillies, garlic and ginger until softened but not browned, about 5-6 minutes.
  4. Then add in the ground spices and fry for another 5 minutes.
  5. Remove from heat and add them to the mashed chickpeas.
  6. Add in the lemon juice, yoghurt and chopped coriander, season well and give it all a good mix.
  7. When the mixture is cool enough to handle, form into 12 patties, they should be about ½ inch thick.
  8. Coat each first with the beaten egg then the breadcrumbs.
  9. Heat the oil for frying in a pan and when hot, fry the patties to a golden-brown colour, takes about 2-3 minutes on each side.
  10. Drain well on kitchen paper and serve immediately.