Vegetable and chickpea flour patties

If you are looking for a healthy, protein-rich and naturally gluten-free alternative for your meals on the go, dive into the flavors of India with these chickpea cakes (called Besan Chilla): it's an even more delicious recipe when accompanied by chutney or raita.

Thanks to chickpea flour, these patties offer a low glycemic index and provide essential plant-based protein to maintain muscle mass. The combination of turmeric and red bell pepper delivers a synergy of natural antioxidants and anti-inflammatories to soothe joint discomfort and brighten your skin. Quick and easy to prepare, and very healthy when baked, they can be enjoyed as a savory breakfast or for dinner, accompanied by a salad and fresh, flavorful dips.

Preparation time: 15 minutes

Cooking time: 12 minutes

Total time 27 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 2

Special diet: gluten-free

Ingredients

120g of chickpea flour
150 ml of water (adjust according to the texture)
1/2 grated courgette (well squeezed to remove the water)
1 finely grated carrot
1/2 Red bell pepper cut into very small dice
1 small chopped red onion
A handful of freshly chopped coriander
1/2 tsp of turmeric
1/2 tsp cumin
Olive or coconut oil for the pan.
chili pepper, salt, pepper (to taste)

Minty green sauce

1 bunch of fresh coriander
20 leaves mint
2 cm of fresh ginger
2 tablespoons of lemon juice
2 tablespoons of skyr or plant-based yogurt
1 small clove of garlic
1 pinch of ground cumin.
1 pinch of salt

Coconut chutney

70g for of unsweetened, dried, grated coconut 10 minutes in hot water).
1 tablespoon of cooked lentils or chickpeas
1 cm of grated ginger.
1 tablespoon of lemon juice
3 tablespoons of yogurt or skyr
1 pinch of salt

Preparation

1
Grate the carrot and zucchini. Squeeze the grated zucchini between your hands to remove as much water as possible, so as not to make the dough soggy. Dice the bell pepper into tiny pieces.
2
In a bowl, mix the chickpea flour, turmeric, cumin, and salt. Gradually pour in the water while whisking to obtain a thick, smooth paste.
3
Add all the vegetables (carrot, zucchini, pepper, onion) and the coriander to the dough. Mix well: the mixture should be chunky but still hold together.
4
You can cook the patties in an oiled pan over medium heat for 3 or 4 minutes per side. But for a healthier version, try baking them in the oven on parchment paper or a silicone baking mat, spreading several ladles of batter out without letting them stick together. You can brush a little coconut oil on top and bake for about 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit) or until the patties are golden brown.
5
Preparing the green sauce
- Wash the herbs thoroughly and squeeze them well.
- Place all the ingredients in a mixer or blender.
- Blend until smooth but still slightly grainy. Taste and adjust the lemon or salt to your liking.
6
Preparing coconut chutney
- Put the coconut, lentils (or chickpeas), ginger, salt and lemon juice in a blender.
- Gradually add the yogurt and blend until you obtain a thick, smooth paste. Pour into a bowl.

Note

If you don't like coriander, replace it with parsley.

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