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Chickpea and Vegetable Cutlet


  • 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
  • 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.

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