A simple and tasty recipe for vegan pumpkin and chickpea cutlets, baked to make them even lighter and healthier. Perfect for a complete and satisfying meal.
Cut the pumpkin into 2-3 cm cubes and bake it with chopped onion, thyme, and rosemary for about twenty minutes at 200°C.
Mash the cooked pumpkin with the chickpeas and chickpea flour, a pinch of salt and pepper, until you get a compact dough. If there are some pieces of pumpkin and chickpeas left, don't worry, the cutlets will be even tastier.
Form the cutlets by pressing portions of dough to a thickness of about 1 cm.
Coat them with cornmeal and place them on a baking sheet lined with parchment paper.
Drizzle with a little olive oil and bake in the oven, still at 200°C, for 15-20 minutes.
The pumpkin and chickpea cutlets can be stored, once cooked and cooled, in an airtight container. Two options: 3-4 days in the refrigerator or in the freezer, for up to a month.
Served with a simple salad and a squeeze of lemon, they are a complete and light meal that you can also take with you in your lunchbox.
Italia, Emilia Romagna
| Energy (kcal) | 133.93 |
| Carbohydrates (g) | 20.52 |
| of which Sugars (g) | 3.1 |
| Fat (g) | 1.7 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 7.97 |
| Fiber (g) | 4.96 |
