Falafel Cutlet with Cottage Cheese
This Falafel Cutlet with Cottage Cheese is a flavorful, nourishing twist on a classic dish—crispy, protein-rich, and satisfying. Whether you're serving them in wraps, bowls, or on their own, they're a versatile addition to any plant-forward menu.
Servings 10
Ingredients
- 1 cup dried chickpeas soaked overnight, drainedor 1 cup of canned chickpeas
- 1/4 cup cottage cheese
- 1 small onion chopped
- 2 –4 cloves of garlic
- 1/4 cup fresh parsley
- 1/4 cup cilantro optional
- 1 tsp cumin seeds or ground cumin
- Salt to taste
- 1/2 tsp baking soda optional for fluffiness
- 2 tbsp besan chickpea flour or any flour to bind
- Oil for shallow frying or air frying
Instructions
- Soak the chickpeas overnight and then drain them well.
- In a food processor, pulse the soaked chickpeas, onion, garlic, and parsley until coarsely ground.
- Transfer the mixture to a bowl and add the cottage cheese, cumin seeds, salt, baking soda, and besan.
- Mix well. If the mixture is too wet, add more besan as needed.
- Let the mixture rest for 10 to 15 minutes, then shape it into small cutlets or patties.
Cook
- Shallow fry until golden brown
- Heat 2-3 table of oil in a non-stick pan over medium heatCook cutlets for 2-3 minutes each sides until golden brown and crispy.
- Or air fry at 375°F (190°C) for ~15 mins
- Or bake at 375°F (190°C) for ~25 mins
Serve with:
- Mint yogurt chutney or tahini sauce
- Inside wraps or burgers
- With a side salad or roasted veggies