3/3/16

Chickpea Cutlets




2 cans chickpeas, drained and rinsed
1/2 cup walnuts
1 T ground flax seeds, mixed with 3 T warm water
2 T tehina
2 T lemon juice
2 cups cooked rice
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp rubbed sage
cornflake crumbs to coat (about 1 cup)
  • Preheat oven to 375
  • Process chickpeas and walnuts in food processor 
  • Mix well with remaining ingredients
  • Refrigerate batter for a few hours or overnight
  • Roll batter into about 22 balls and flatten into cutlet-shaped patties
  • Place crumbs on a plate and press cutlets into cornflake crumbs, coating both sides.
  • Bake on large baking sheet for 25 minutes
  • Flip and bake for 10 more minutes

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