Chickpea and Cilantro Samosas
Chickpeas are one of India's most popular legumes, often used in vegetarian dishes – and for good reason! This Indian-inspired samosa recipe is a perfect example of how to create flavorful, meat-free snacks. As the garlicky-onion spices sizzle in the pan, the aromas fill the entire kitchen. Fresh cilantro not only enhances the flavor profile but also brings freshness to the filling. The key to success lies in the right consistency of the chickpeas: they shouldn't be completely mashed, but not too chunky either. This dish is a great choice for entertaining guests, as an appetizer, or even as a weekend treat.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: finely chop the onion and garlic, and roughly chop the fresh cilantro. Roughly mash the cooked chickpeas with a fork or potato masher. Tip: If they aren't soft enough, you can warm them slightly to make them easier to mash.
2
Heat a little oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic, ground cumin, and ground coriander and cook for 1 minute, until fragrant.
3
Add the mashed chickpeas to the spiced onion mixture, stir well, and then pour in the lemon juice. Season with salt and pepper, and finally add the chopped fresh cilantro. Mix well and let it cool completely.
4
Roll out the puff pastry to a thickness of 2 mm and cut into 10x10 cm squares. Spoon 1 tablespoon of filling onto each square, fold it in half to form a triangle, and seal the edges with a fork.
5
Brush the tops of the samosas with beaten egg, then place them on a baking sheet lined with parchment paper. Tip: Leave enough space between them, as they may puff up during baking.
6
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown. Let them rest for a few minutes before serving for extra crispiness.
