Vegetable Chickpeas Cutlet

These are great make ahead recipes 

Ingredients

• 240 gms (raw) chickpeas 
• 6 tbsp rice flour 
• 2/3 cup beans chopped fine 
• 2/3 cup red capsicum chopped fine 
• 2/3 cup cabbage chopped fine 
• 2/3 cups carrots chopped fine 
• 2/3 cup cauliflower/broccoli chopped fine 
• 1/2-1 onion chopped fine 
• 1" piece ginger grated 
• 8-9 garlic pounded 
• 3 green chillies chopped fine 1 tbsp dill chopped fine 
• 1/2 tso chilli flakes 

Method

• Wash and soak chickpeas overnight. Then pressure cooker the chickpeas, for 10-15 minutes on low flame after the 1st whistle .Put a pinch of salt .
• When done ,let the cooker open naturally .
• Separate chickpeas from the water and grind the chickpeas to a paste. 
• Keep aside. 
• Chop all the vegetables small and fine .
• When done keep aside. 
• Now mix the chickpeas paste, the cut vegetables,green chillies,chopped dill, grated ginger,pounded garlic ,chilli flakes ,salt according to taste and 3 tbsp of rice flour (3 tbsp to be put in the chickpeas mixture and rest to be kept for dusting the chickpeas patty)
• Mix all of the above well 
• Make into small balls ,then flatten it out ,like a small patty .
• Do the same with all the mixture and keep aside. 
• Now take a pan drizzle a little oil 
• When oil is warm 
• Dust the patty on both side with rice flour 
• Place on the pan and cook on low to medium flame. 
• Flip side to cook properly on both sides .
• Done .
• Can use as a patty for a burger /sandwich/evening snack .
• Accompanied with a Youghart dip and salad .
• Note: If using airfreight, brush oil on both sides of each patty.