Chickpea Cutlet

Ingredients

You will get 20 cutlets out of these amounts.
400 g cooked chickpeas
6 tablesppoons liquid oil
1 red medium onion, chopped
2 teaspoons dried coriander powder
2 teaspoons green caraway
2 teaspoons paprika
4 tablespoons dill and parsley, finely chopped
1 lemon rind, grated
2 tablespoons white flour
Salt and black pepper powder for seasoning

:Procedure

First place chickpeas in a food processor or electric masher and pour in couple of tablespoons water. Put the mashed chickpeas in a mixing bowl and add in chopped onion, dill, parsley, and grated lemon skin. Season to taste with salt and black pepper. Mix the ingredients well. If the prepared mixture is mushy and loose, add in a little white flour to get a better consistence. Take a walnut-sized piece off the mixture and shape into round patties. Roll the patties in flour and put them in the fridge at least a half hour till firm a bit.
Heat oil in a non-stick frying pan over the medium flame and place the cutlets inside the pan. Each side will take 5 minutes to fry. Once prepared, place in a serving dish and serve with fresh Persian bread, fresh lemon, wedges of onion, parsley leaves, flavored yogurt or red or white sauce. Bon Appetit!
Cooking Point,
To remove the potential flatulence caused by peas, soak the chickpeas in water overnight and then cook.