Let’s see how to prepare the chickpea cutlets.

If you use dried chickpeas, first soak 14 oz for about 12 hours, then cook in plenty of water with a carrot, a zucchini, 1 clove of garlic, and a sprig of rosemary for about 90 minutes; to be quicker, ready-made chickpeas are fine, maybe if they seem a bit hard, blanch them for a few minutes. Drain them well, clean and wash the zucchinis, grate them with a grater with large holes, finely chop the half onion and place it in a pan with a bit of oil to sauté, then add the grated zucchinis, salt, and pepper, and cook in the pan for about 10 minutes. Put the chickpeas in the blender’s cup and blend, once blended, put them in a bowl with the zucchini, add a little breadcrumbs and finely chopped parsley and mix everything well, if it seems dry, add a little water. Let’s start forming the cutlets, take some of the mixture, mix it well, then flatten it to give it the shape of a cutlet, then pass them in breadcrumbs, place the cutlets on a baking sheet lined with parchment paper and bake in the preheated oven at 360°F for about 12/15 minutes or until the desired browning; in the oven I don’t add oil, but if you like, you can add a drizzle, or if you want them more delicious, heat some extra virgin oil in a pan and cook the cutlets, turning them at least once.