Chickpea rules! Not only does it provide plant based protein, but it’s also rich in amino acids and iron! Here’s the recipe that includes lots of plant based protein - we’ve combined our beloved chickpea and quinoa to make cutlets with some Indian flavor. After lunch like this, no workout will be hard;) Go vegan and do your heavy workouts:)
Ingredients (about 20 cutlets):
1 tin of chickpea
150g dry quinoa
1 chili pepper
2 tbsp ground flaxseed meal
1 tsp nigella seeds
1 leek
1 tsp dried garlic
1 tsp garam masala
fresh parsley
salt
black pepper
2 tbsp chickpea flour
millet flakes to coat cutlets
vegetable oil/ olive oil
Instructions:
Transfer the rinsed quinoa to a saucepan and pour in the water. Cook, uncovered, up to 25 minutes. Rinse the chickpea and grind it. Slice the leek, chop chili pepper and parsley leaves finely. In a mixing bowl combine quinoa and chickpea. Add flaxseed meal, spices, chopped parsley, chili pepper, leek and mix well. Then add chickpea flour and mix again. Shape small to medium sized round cutlets out of the cutlet mixture. Roll each cutlet in millet flakes.
Fry the cutlets on a vegetable oil/ olive oil.
Serve e.g. with tomato sauce, baked sweet potato and salad. Enjoy!
Etykiety: chickpea, cutlets, english, gluten free, indian food, main course, quinoa, recipes
