Imported from Instagram

Chickpea and Black-Eyed Pea Cutlets

Name: Chickpea and Black-Eyed Pea Cutlets
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 100 g dried chickpeas (Soak overnight; drain before blending.); 100 g black-eyed peas (Dried; soak overnight and drain before blending.); 1 onion (Medium, quartered.); 16 g dill; 16 g parsley; 5 garlic (Cloves.); 1 tsp cumin; 1 tsp ground coriander; 1 tsp black pepper; 1 tsp salt; 2 tbsp milk; 4 tbsp breadcrumbs; 0.5 tsp baking soda; 200 ml cooking oil (Around 200–300 ml; enough to come halfway up the cutlets in the pan. Not all of this may be absorbed.)

Recipe by Nomante @nomante.potante · Instagram

Imported by Alessia on SeeMeCook

Herby, spiced cutlets made from soaked chickpeas and black-eyed peas, shaped into patties and shallow-fried until deep golden brown. The creator notes that either bean can be used alone for the same total amount.

12 servings50 minMediterranean

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Ingredients

100 g dried chickpeas (Soak overnight; drain before blending.)
100 g black-eyed peas (Dried; soak overnight and drain before blending.)
1 onion (Medium, quartered.)
16 g dill
16 g parsley
5 garlic (Cloves.)
1 tsp cumin
1 tsp ground coriander
1 tsp black pepper
1 tsp salt
2 tbsp milk
4 tbsp breadcrumbs
0.5 tsp baking soda
200 ml cooking oil (Around 200–300 ml; enough to come halfway up the cutlets in the pan. Not all of this may be absorbed.)

Steps

1
Soak the dried chickpeas and black-eyed peas overnight. Drain off the soaking liquid before using them.
2
Put the drained beans, onion, dill, parsley, garlic, cumin, ground coriander, black pepper, salt, milk, breadcrumbs, and baking soda in a food processor. Leave out the cooking oil.
3
Blend the mixture, scraping down the sides of the processor with a spatula as needed so it blends evenly.
4
Transfer the mixture to a bowl, cover it with cling film, and refrigerate for at least 30 minutes.
5
Use a tablespoon or cookie scoop to portion the mixture into 12 even cutlets. Roll each portion into a ball, pat it lightly into a pancake, and shape the sides into a neat round cutlet.
6
Heat the cooking oil in a shallow pan over medium heat, adding enough for the oil to reach halfway up the cutlets.
7
When the oil is hot, carefully add the cutlets one at a time without overcrowding the pan. Gently press each with a spatula to flatten it to about 2 cm thick.
8
Fry for about 4–5 minutes per side, until the cutlets are deep golden brown and cooked through. Work in batches if needed to avoid overcrowding.
9
For freezing, pat the fried cutlets dry with a paper towel and let them cool. Freeze in an airtight container.
10
To reheat, warm the cutlets in an oven for about 10 minutes or use an air fryer.

Notes

The author says either bean can be used alone, using 200 g of one type. The author warns that this soaking-and-frying method is intended for chickpeas and black-eyed peas; kidney, cannellini, or black beans should be fully boiled first. The reheating time is stated as about 10 minutes for the oven; no oven temperature is provided. The author has not tried reheating the cutlets in a pan.