- 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
- Oil- enough to shallow fry
- Bread crumbs or gluten free flour
- If you are using canned cooked chickpeas, drain the chickpeas and rinse under water.
- Place the drained/rinsed chickpeas in a saucepan, add 1/4 cup and cook covered for 10 minutes till chickpeas has cooked well.
- If you are using uncooked chickpeas, soak the chickpeas in water overnight.
- The next day, cook it in pressure cooker or in a saucepan with enough water till the chickpeas has cooked well.
- Drain the water, pat dry with kitchen paper towel, coarsely mash the chickpeas using a wooden spoon or in a food processor.
- Don’t mash the chickpeas into a paste, it should be coarsely mashed.
- To the coarsely mashed chickpeas, add mixed veggies.
- Add chili powder, ground cumin, coriander powder, all purpose flour or gluten free flour, salt, cilantro and lemon juice, combine well.
- If the mixture is too moist, add more flour till you can hold into round shape.
- Make medium sized balls out of the ground chickpea mixture, flatten it between the palm of your hands.
- Coat the cutlets evenly with bread crumbs or gluten free flour.
- Place a frying pan over medium heat, add oil to it. Place the cutlets without crowding.
- shallow fried the cutlets to golden in color.
- If you prefer, you can deep fry it.
- Serve the cutlets with tomato ketchup or wrap it in a pita bread or sandwich between breads.