Chickpea cutlets with yogurt sauce
Description
The recipe won't take much time. Vegetarians will surely appreciate this dish, as chickpeas are an excellent source of protein. You can even eat them raw—just soak them overnight, and in the morning enjoy them like nuts. This recipe will show you how. Serve hot.
Instructions
- 1
Step 1
Grind the coriander and cumin seeds. To enhance their flavor, you can gently heat them in a dry skillet.
- 2
Step 2
Peel the garlic and onion, wash the herbs. Place the onion, garlic, and herbs into the blender.
- 3
Step 3
And chop finely. Then transfer to a separate bowl and add lemon juice, mix well.
- 4
Step 4
Drain the liquid from the canned chickpeas and place them into the blender jar. If you have dried chickpeas, soak them overnight in cold water.
- 5
Step 5
And chop, but not into a uniform mass!
- 6
Step 6
Add herbs with spices, salt, and baking soda to the mashed chickpeas.
- 7
Step 7
And mix everything together with a few presses of the mixer button.
- 8
Step 8
Add flour to the resulting mixture and shape into 8-9 patties. Refrigerate for an hour.
- 9
Step 9
For the sauce, mix Greek yogurt with a tablespoon of lemon juice, a pinch of salt, and black pepper.
- 10
Step 10
Fry the patties in vegetable oil for 4-5 minutes on each side until browned. Serve with a tasty flatbread and sauce.