A simple and tasty recipe for vegan pumpkin and chickpea cutlets, baked in the oven to make them even lighter and healthier. Perfect for a complete and satisfying meal.
Cut the pumpkin into 2-3 cm cubes and cook it in the oven with the 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 obtain a compact mixture. If there are still some pieces of pumpkin and chickpeas, don't worry, the cutlets will be even tastier.
Shape the cutlets by flattening portions of the mixture to a thickness of about 1 cm.
Coat them with the corn flour and place them on a baking tray lined with baking paper.
Add a drizzle of oil and bake, again at 200°C, for 15-20 minutes.
Once cooked and cooled, the pumpkin and chickpea cutlets can be stored in an airtight container. Two options: 3-4 days in the refrigerator or in the freezer for up to one month.
Serve with a simple salad and a squeeze of lemon; they make a complete and light meal that you can also take with you in a lunch box.
Italia, Emilia Romagna
| Energy (kcal) | 133.3 |
| Carbohydrates (g) | 20.44 |
| of which Sugars (g) | 3.12 |
| Fat (g) | 1.69 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 7.93 |
| Fiber (g) | 4.93 |
