Today I’m sharing with you these spinach and chickpea cutlets, a perfect solution for those who, like me, love vegetables and legumes but often have to give them up due to digestion issues.
I’ve discovered that blending chickpeas together with spinach is the ideal secret: this step makes the legumes much lighter and easier to digest, without giving up their nutrition. The result? Delicious cutlets, very soft inside with a surprising crispy crust. For the breading, I chose corn flakes, which provide a special and tempting crunchiness; if you prefer, you can use classic breadcrumbs, but I assure you the effect won’t be the same!
Come along with me, and let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
Ingredients for Spinach and Chickpea Cutlets
These ingredients are for 5/6 cutlets.
- 8.8 oz cooked, boiled chickpeas
- 12.35 oz cooked, boiled spinach
- 5 tbsps breadcrumbs (I use gluten-free)
- to taste salt
- to taste corn flakes (Or breadcrumbs)
Tools for Spinach and Chickpea Cutlets
- 1 Bowl
- 1 Immersion Blender
Steps
For this preparation, I used ready chickpeas, the ones in glass jars. As for the spinach, I used frozen ones and cooked them in the microwave. Squeeze the spinach well to remove all the excess water and pour into a bowl along with the cooked chickpeas; add salt and blend with an immersion blender.
Once the ingredients are blended, add 5 tablespoons of breadcrumbs. If necessary, and the consistency still seems too soft to work with your hands, add more breadcrumbs but do not overdo it.
With your hands, form small balls, then flatten them slightly to create the cutlet and coat it in corn flakes on both sides.
With your hands, form small balls, then flatten them slightly to create the cutlet and coat it in corn flakes on both sides.
I cooked the spinach and chickpea cutlets in the air fryer at 340°F for 15 minutes; I turned them halfway through cooking.If you prefer, you can cook the cutlets in a pan: just heat it with a drizzle of oil and cook until golden. Alternatively, they can also be baked in a convection oven at 375°F for about 15-20 minutes, until they are nicely golden.
The cutlets are ready to be enjoyed.
