The chickpea and pumpkin cutlets are a tasty second course, an alternative way to enjoy legumes and seasonal vegetables. This time I chose to use pumpkin (Delica is the best for this preparation because it has a stronger flavor and is drier) but the recipe is well-suited for delicious variations: broccoli, cauliflower, Romanesco broccoli, vegetables that are never missing from the refrigerator during the fall and winter months just as chickpeas are never missing from the pantry. I cooked the chickpea and pumpkin cutlets in a pan with a little oil and although they turned out great, I prefer baking or air frying them because I find them lighter. But it’s a matter of personal taste: you can proceed as you like.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 cutlets
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.82 oz chickpeas (cooked and peeled)
- 5.29 oz Delica pumpkin (cooked)
- to taste salt
- 3 tbsps chickpea flour or breadcrumbs (only if necessary)
- to taste extra virgin olive oil
- to taste corn flour or breadcrumbs (for breading)
Tools
- 1 Fork
- 2 Plates
- 1 Shallow Casserole
Steps
Use a fork to thoroughly mash the chickpeas (cooked and peeled). Puree the pumpkin. Combine the chickpeas with the pumpkin pulp, add a tablespoon of extra virgin olive oil and salt. Mix to blend the ingredients and obtain a smooth mixture. If needed, add 2/3 tablespoons of chickpea flour or breadcrumbs to compact the dough. Shape the mixture with your hands into cutlets, coat them in corn flour or breadcrumbs, and cook them in a non-stick pan for about ten minutes, turning them halfway through. Serve the cutlets hot.
Notes
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Recipe source HERE.
