Vegan Chickpea and Bulgur Cutlets

Ingredients

• chickpeas - 200 g
• bulgur - 200 years
• carrots - 1 pc.
• onion - 1/2 pc.
• curry — 1/2 h. l.
• Turmeric — 1/2 tsp. l.
• salt, pepper - to taste
• garlic - 2 cloves

Cooking

Step 1

Soak the chickpeas for several hours. We put it on the stove and cook for 45-60 minutes. Peas should become soft. When the chickpeas are ready, put them in a colander. Pour the water in which it was boiled into a mug. We fall asleep cooked chickpeas in the blender bowl and grind, gradually adding 1/2 cup of broth. You should get chickpea puree.

Step 2

Wash the bulgur well under water. We fall asleep in a saucepan and pour two glasses of water (400 ml) on top. Cook until the water has completely evaporated. When the cereal is ready, we transfer it to a blender and grind it in the same way. In this case, it is not necessary to obtain a perfectly homogeneous structure.

Step 3

Cooking vegetables. Grate the carrots finely. Finely chop the onion and garlic or grind lightly in a blender. Next, mix chickpea puree, ground bulgur, vegetables and spices in a large container. It turns out a thick mass - minced meat for cutlets. If suddenly the stuffing turned out to be watery, then add a little chickpea flour.

Step 4

Then 2 options: 1. Cook chickpea cutlets in the oven. To do this, form cutlets from minced meat, put on baking paper, put in an oven preheated to 180 ° C and cook until cooked (if the oven allows, bake in the "wet steam" mode). 2. Cook chickpea patties in a pan. To do this, form cutlets, roll a little in flour and fry in a pan without oil. If the pan does not allow, then use a minimum of oil, applying it to the bottom of the pan with a brush. Serve the cutlets with tomato sauce and a side dish of brown rice. Enjoy your meal!