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Chickpea and Chilli Cutlets

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“These little cakes are good served with some plain yoghurt or coriander chutney. Cooking time indicated does not include chickpeas cooking time.”
12 patties

Ingredients Nutrition


  1. Put the drained chickpeas in a saucepan and enough water to cover them and bring to boil, cover and simmer for about an hour till they are absolutely tender.
  2. Drain them thoroughly and in a large bowl mash the chickpeas to a pulp (not puree - the chickpeas should still have their texture).
  3. Add the oil in a saucepan and gently fry the onion, green chillies, garlic and ginger until softened but not browned, about 5-6 minutes.
  4. Then add in the ground spices and fry for another 5 minutes.
  5. Remove from heat and add them to the mashed chickpeas.
  6. Add in the lemon juice, yoghurt and chopped coriander, season well and give it all a good mix.
  7. When the mixture is cool enough to handle, form into 12 patties, they should be about ½ inch thick.
  8. Coat each first with the beaten egg then the breadcrumbs.
  9. Heat the oil for frying in a pan and when hot, fry the patties to a golden-brown colour, takes about 2-3 minutes on each side.
  10. Drain well on kitchen paper and serve immediately.

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